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Aunt Gwen's Macaroni and Cheese



– 1 lb. elbow macaroni – 1 10.75-oz. can condensed cream of chicken soup – 1 10.75-oz. can condensed cream of mushroom soup – 1 lb. regular or Mexican Velveeta cheese, diced large – Real California milk – Real California butter
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Serves 8

In a large saucepan or small stockpot, cook the pasta according to package directions. Drain and return to the saucepan over low heat. Add the soups, cheese, and milk and butter to taste, stirring until the cheese is melted and the mixture is combined.

By Kelly M. from Memphis, Tennessee

This recipe came from my aunt, Gwen Wetz, who was a phenomenal cook and we shared many a meal at her home. She passed away last year and it's nice to have this wonderful side dish as a reminder of her. The true meaning of a comfort food.