This is a simple, cheap and delicious recipe that is great on cold nights. My husband's mother used to make a very similar version for her children years ago.
1 16 oz box of elbow macaroni
2 tbsp butter
4 cans cream of tomato soup
Half and Half (you can use milk but the half and half makes it much creamier)
Pepper to taste
Shredded cheddar cheese
Cook the macaroni per the directions on the box. After draining macaroni, return to pan and toss with butter to keep from sticking. Cover, and set aside. Pour four cans of tomato soup into another pan. Measure out half and half equaling four cans of soup and pour into tomato soup. Heat thoroughly on low to medium temperature while stirring constantly to keep mixture from burning on. Sprinkle in pepper to taste. When soup is heated through, stir in cooked macaroni. Serve in soup bowls and sprinkle shredded cheddar cheese on top. Enjoy!
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