TOMATO MAC AND CHEESE
1 can (10 3/4 oz.) condensed cheddar cheese soup
1 cup traditional Italian sauce
1/3 cup milk
2 cups elbow pasta, cooked and drained
Grated Parmesan cheese
Heat the soup, sauce, milk and pasta in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve with the cheese. Makes 5 servings.
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