1 – 1lb 8oz pkg of large elbow macaroni
1/2 of a 1lb box of Original Velveeta cheese (cut into chunks) (use the other half to make grilled cheese sandwiches!)
1 – 64 oz can/bottle of favorite tomato juice

In a large pot, boil water and begin cooking the macaroni. Remove and drain before completely cooked. Rinse with cold water. In the pot, add the tomato juice and as it starts to heat up slowly add the chunks of Velveeta.
1 to 2 tbsp of butter can be added at this time to add to the creaminess of the soup. Just before the cheese is completely melted, pour the macaroni back into the pot and let simmer, the macaroni will absorb the tomato juice. Add salt and pepper to taste. Once all of the cheese is melted it is ready to serve! This soup can be refrigerated and warmed back up as needed. Even in little single serving bowls for that individual comfort. And it tastes better as it sits and the flavors all combine!! Enjoy!!

Thank you for the great morning shows all of you do for us! I love it!

Rhonda



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