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HEARTADAY'S BLOG
Tomato Cheese Macaroni Soup
Posted By: heartadayPosted On: 09/10/07 10:33 PM
This would get me laughed off of Top Chef for sure, but...it was hot and friendly on our first fall weather day. 8 ounces of elbow macaroni, cooked 1 can Campbell's Tomato Bisque Soup 2-3 cups milk 1/3 cup Longhorn Colby cheese 1/3 cup grated Parmesan cheese 1/3 cup Velveeta 2 tablespoons butter Mixed it all in 2 quart saucepan and heated at medium heat until bubbling, stirring frequently.
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