- 1 Pound spaghetti
- Two 10 3/4-ounce cans tomato soup
- 10 slices American cheese, broken into small pieces
Cook spaghetti as directed.
While the pasta is cooking, heat the tomato soup in a saucepan. Cover to keep warm.
When pasta is cooked, strain, and return to pot. In about 4 or 5 batches, add some soup, then a handful of cheese, and stir until the cheese melts. Continue until it's all well combined, and well, orange. Then, stuff your face.