MACARONI, CHEESE AND TOMATO
4 oz. elbow macaroni
1/2 cup grated cheese
1 small can tomato soup
1 large tablespoon butter
Wash macaroni in cold water and put in double boiler,
cover with hot water, let steam 20 minutes. Pour off this
water, replace in boiler with 1/2 cup hot water and cook till
tender. When nearly cooked, add cheese and butter to the
tomato soup which has been heated in a separate sauce pan.
When about to serve, pour tomato sauce over macaroni, toss
lightly. Be sure the sauce is sufficiently seasoned with salt
and pepper. Serve very hot.
Thursday, November 7, 2013
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