Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp kosher salt
  • 10.75 oz condensed tomato soup
  • 0.5 cup whole milk
  • 1 tsp dried Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 8 oz sharp yellow cheddar cheese, freshly grated
  • 4 oz Velveeta cheese, cubed
  • 0.25 cup shredded Parmesan cheese

Instructions:

  1. Bring a large pot of water to a rolling boil and add your salt. Drop the 16 oz elbow macaroni and cook for about 7 minutes. You want it al dente—firm to the bite — because it will continue to soften slightly once it hits the hot tomato sauce. Drain it, but do not rinse it; that starch on the surface helps the sauce stick.
  2. In the same pot (wipe it out quickly), add the 10.75 oz condensed tomato soup, 0.5 cup whole milk, and your spices. Whisk them together over medium low heat until the mixture starts to simmer gently. This helps the dried herbs bloom and release their oils into the liquid.
  3. Turn the heat down to low. Add the 4 oz cubed Velveeta first, stirring until it has completely disappeared into the red sauce. Then, add the 8 oz freshly grated sharp cheddar in three small batches. Stir in a figure eight motion until the sauce is uniform and starts to look glossy.
  4. Fold the cooked macaroni back into the cheese sauce. Use a gentle folding motion so you don't break the noodles. If the sauce looks too thick, add a splash more milk. Stir in the 0.25 cup shredded Parmesan cheese at the very end. Serve immediately while it's still hot enough to produce a beautiful cheese pull.