1 lb pasta (our faves are elbows or medium shells)
1 stick butter
1 28-oz can tomato puree
2 cans Campbell’s tomato soup
2 blocks cheddar cheese, sliced (not sure how big they are — maybe 16oz each?)
Preheat oven to 375.
Prepare pasta as directed on package in a big pot, drain, and return to pot; add the butter and let it melt in. Once the butter’s melted, stir in the tomato puree, both cans tomato soup, and some milk — maybe 1/4 cup +/-? More milk will make it saucier, less will make it firmer, try it til you like it. Pour half of the pasta mixture in a casserole pan, cover it with a layer of the sliced cheese (all the cheese), then pour the rest of the pasta on top, spread it out so all the cheese is covered. Cover and bake for one hour; let rest 10 minutes or so when it comes out — you will never have tasted anything so tongue-burningly hot if you eat it too soon!
❤ Kate Sherwin