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Prep Time: 2 Minutes Cook Time: 12 Minutes |
Ready In: 14 Minutes Servings: 6 |
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This is one of my favorite and fastest recipes. I don't remember how I came across this but fish, cheese and cayenne pepper are 3 of my favorite things to eat. Good thing it worked out. For a tip, depending on how spicy you like your foods, you can always use less or more cayenne pepper. Ingredients:
1 (16 ounce) box velveeta macaroni shells and cheese |
1 tablespoon olive oil |
1 tablespoon sea salt |
1 (8 ounce) can tuna (tuna in water works best) |
1 teaspoon cayenne pepper |
Directions:
1. Add olive oil and 1/2 teaspoon cayenne pepper to cold water.
2. Boil water.
3. Cook the shells as directed on box.
4. When done boiling the shells, do not completely drain water from the shells. I leave enough water to where it is just below the top layer of cooked shells.
5. Add drained tuna and mix well.
6. Return to low heat.
7. Mix in remaining 1/2 teaspoon cayenne pepper and enjoy.
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