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MaMa’s Mostaccioli Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 (1 lb.) box mostaccioli
1 lb. hambuger
2 cans tomato soup
1 soup can of milk
1 lb. Velveeta cheese, cut in cubes
Directions:
Directions:
Heat your oven to 350° if your making the meatballs, if not you can omit this step. In a bowl, season your hamburger to taste, make small meatballs, place meatballs onto a baking sheet or muffin tin and cook for approximately 30 minutes (or until no longer red or pink inside).

Boil mostaccioli according to directions, drain.

While pasta is cooking, take the two cans of Campbell's tomato soup (will taste the best) and one soup can of milk, place on stove and begin to heat.

Cut your Velveeta (or other yellow cheese of choice) into cubes (if a block) or you can buy shredded, then add small amounts into the soup mixture and stir, careful not to boil.

When all the cheese is melted into the “sauce” , take off stove, add drained mostaccioli, stir and serve.

You can add a vegetable and/or salad along with the meatballs. If you want a meatless meal, then omit the meatballs.
Personal Notes:
Personal Notes:
When I came to live in Chicago, this was one of the first dinner selections my MaMa taught me how to make.

You can add any cheese or add multiple cheeses to create a unique flavor, be creative.

 

 

 

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