Bring a pot of salted water to a boil and cook your pasta according to the package directions. Drain once done, saving a little bit of pasta water if you like to use it for extra flavor.
2. Combine the Ingredients:
In the same pot, add the cream of mushroom (or chicken) soup, milk, tuna, and shredded cheese. Stir to combine. You can also add a bit of pasta water here to thin the sauce to your liking.
Season with salt, pepper, and a pinch of garlic powder for extra flavor.
If you have butter, add a tablespoon to make the sauce even creamier.
3. Heat It All Together:
Cook everything together over low heat for about 5 minutes, stirring occasionally, until it’s heated through and the cheese has melted into a creamy sauce.
4. Serve:
Serve it up hot! You can garnish with a sprinkle of extra cheese or some dried herbs if you have them, but it’s totally optional.
À propos
Je suis Mamie Henriette Bordier et je vis en Périgord. Pendant cinquante ans, j'ai fait pousser mon potager, mes rosiers et les herbes du jardin. Aujourd'hui, je partage ici tout ce que la terre m'a appris.
