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Tomato Velveeta Shells and Cheese with Paprika
Created by: Howcan Team
Ingredients
- 8 oz Velveeta cheese, cubed
- 1/2 cup milk
- 1 can (14.5 oz) diced tomatoes, drained
- 8 oz shell pasta
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Cook the shell pasta according to package instructions. Drain and set aside.
- In a medium saucepan, melt the Velveeta cheese with milk over medium heat, stirring constantly until smooth and creamy.
- Stir in the drained diced tomatoes and cooked shell pasta, mixing until well combined.
- Season with salt and pepper to taste, then sprinkle with 1/2 tsp of paprika and stir to incorporate.
- Simmer for 2-3 minutes, allowing the flavors to meld together.
- Serve hot and enjoy!
The history of Tomato Velveeta Shells and Cheese with a sprinkle of paprika can be traced back to the fusion of Italian and American cuisines. This dish originated in the southern United States, where chefs combined the creamy, cheesy goodness of Velveeta with the tangy sweetness of tomatoes and the smoky depth of paprika. The result is a comforting, indulgent dish that has become a staple in many households. Today, the best version of this dish can be found in family-owned diners and soul food restaurants across the South. The key to getting it right lies in the perfect balance of creamy Velveeta, ripe tomatoes, and a generous sprinkle of paprika to add a hint of warmth and color.
30 min
4
450 calories
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