Peppery Paprika Macaroni
  • 1 can condensed cream of mushroom soup (or cream of mushroom with roasted garlic)
  • 1 can (8 oz) tomato sauce (or tomato sauce with garlic)
  • 1/2 cup milk
  • 1/2 cup shredded mozzarella cheese
  • 1 tsp paprika
  • 1/4 tsp pepper
  • 1 lb box of macaroni pasta
  1. Bring a large pot of water to a boil and add macaroni. Cook 8-10 minutes or until al dente and drain.
  2. Meanwhile, combine soup, tomato sauce, milk, and mozzarella cheese in a small saucepan. Over medium heat, stir frequently as cheese melts. Continue until cheese is completely melted. Remove from heat and stir in paprika and pepper.
  3. Add sauce to pasta and mix well. Serve with additional mozzarella cheese sprinkled on top (if desired).
  4. If not using soup or tomato sauce with garlic, add 1/4 tsp garlic powder or garlic salt to sauce. I prefer not to add salt because condensed soup is already quite salty.
  5. Makeover: use reduced sodium soup and tomato sauce, skim milk, and reduced-fat mozzarella cheese to cut out salt and fat.
This recipe was inspired by alfredo sauce made with condensed cream of mushroom soup. I created this tasty sauce with some tomato sauce, mozzarella, paprika, and pepper.