INGREDIENTS
1(16 ounce) package elbow macaroni
2(10 ounce) cans tomato soup
DIRECTIONS
In lightly salted water, cook macaroni according to package directions, drain.
In pan you cooked macaroni in, empty soup into pan and slightly warm. You don’t need to bring the soup to
a boil (and do not add any water!).
Add macaroni back to pan and stir thoroughly mixing macaroni with soup.
Salt and pepper if you would like. Eat warm and enjoy.
