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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I thought this was the northern way of doing it since my parents were from Boston, but then my aunt told me no, it was just a family thing. Oh well, that's how I think of it and what we always called it. Hope you enjoy! Ingredients:
1 (16 ounce) box elbow macaroni, cooked |
1 (48 ounce) can tomato juice |
1 (2 lb) package velveeta cheese |
1 (5 ounce) can french fried onions rings (french's or durkee) |
Directions:
1. Cook Macaroni according to directions on box. Drain.
2. While it's cooking, heat tomato juice in a large pan and add the velveeta cut into about 24 large chunks. Stir till velveeta is melted.
3. Put macaroni in a deep casserole dish- pour cheese mixture over macaroni.
4. Top with French's Fried Onion rings.
5. Bake 30 minutes at 350.
6. *note - I have no idea what the ounces are on the can of french fried onion rings - the normal soup can size is the one I'm talking about.
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