This is Quee's e. It's just too darned good to sit in my inbox.
The world-famous macaroni soup...
Welp, there isn't an actual recipe but I'll do my best.
Alice said it was Depression-era food and honestly I don't think
she thought too highly of it but I loved it.
What you do...
Get a big can of tomatoes - roasted if you can find them. Not the seasoned kind though. I like the diced version but whatever you like is fine.
In a large pot, add enough of something to turn the tomatoes into a pink soup. You can use milk, non-dairy milk, sour cream, ricotta or whatever. Add some salt, lots of pepper, and probably a tiny bit of sweetener. You're making cream of tomato soup. It's okay if themilk separates and gets that grainy look. It's part of the charm.
Then you can add either cooked or uncooked elbow macaroni. I like using uncooked because it's easier to let the pasta just cook in the soup and it's one less pan to wash. You'll just need to thin the soup a bit more to allow for what the pasta absorbs.
When it's all properly cooked and seasoned, ladle it into bowls and top with lots of sharp (accept no substitutes) cheddar cheese which you then stir in so that it gets stringy and messy. Parmesan cheese is also good to accompany the cheddar.
Have more soup.
If you want to get fancy, you can add green onions, basil, garlic, or whatever herbs you feel like. I like my macaroni soup plain.
If you like crunchy stuff, I find Cheez-It crackers are good floating on top.
Wow. Cheez-its. I would have never even considered those.
My Mah's whole thing with this soupage was to find spaghetti that was like tubes. So it was this giant slurpy extravaganza of luv.
If you didn't feel better after eating this stuff, you probably weren't ever going to.