A comforting and quick dish combining the creaminess of tomato soup with the heartiness of macaroni.
Boil the macaroni in a pot of lightly salted water until tender, then drain.
Stir the macaroni occasionally to prevent sticking.
In the same pot, combine the tomato soup and milk, and heat gently until warm.
Do not let the soup boil to maintain its creamy texture.
Add the cooked macaroni back into the pot and mix thoroughly with the soup.
Ensure the macaroni is evenly coated with the soup.
Season with salt and pepper to taste, then serve warm.
Taste the dish before adding salt, as the soup may already be seasoned.
