Mac & Cheese (The Mac Daddy)

• 1 lb elbow macaroni
• 1 lb Velveeta cheese
• 1 (8 ounce) can condensed tomato soup
• 1 cup milk

1. Boil water and cook the elbow pasta.
2. While that cooks, chop up the cheese into medium squares (just so it melts quick when you add it to the hot pasta).
3. Drain the pasta, rinse with warm water.
4. Add all the cheese and stir until melted, add in the can of Tomato Soup, and 1 cup milk.
5. Stir over low heat until all melted together.
6. Serve hot!
7. Enjoy.

elbow macaroni, velveeta cheese, tomato soup, milk

Taken from www.food.com/recipe/mac-cheese-the-mac-daddy-266919 (may not work)