A baked version that’s a hit with kids and adults.
1 onion, chopped
1 clove garlic, chopped
1 T. butter
10-3/4 oz. can tomato soup
3/4 c. water
1/2 c. milk
16-oz. pkg. pasteurized processed cheese spread, cubed
8-oz. pkg. elbow macaroni, cooked
Sauté onion and garlic in butter until transparent; add soup, water, milk and cheese. Cook over medium heat, stirring occasionally, until well blended; add macaroni. Spoon into a 13"x9" baking pan; bake at 325 degrees for 45 minutes. Serves 6 to 8.
Try a new topping on casserole dishes...sprinkle on shredded cheese, fresh bread crumbs or crushed chow mein noodles. And to keep the topping crisp, don’t cover the casserole dish during baking.