Advance Preparation

1. In advance, measure into a baggie:
   • 4 c. macaroni
2. Combine spices into a baggie:
   • 4 tsp. dried onion
   • ½ tsp. ground cumin
   • 1 tsp. ground coriander
   • 1 tsp. salt
   • ¼ tsp. pepper
3. Place in a large baggie:
   • 1 can (28 oz.) tomatoes
   • 1 box (8 oz.) Velveeta
   • the bag of spices (from the previous step)
   • the bag of macaroni (from a previous step)
4. Add a label “Requires water to cook the noodles.” to the large bag.

Cooking Instructions

1. Bring water to a boil, cook the macaroni until tender, and drain:
   • water
   • 4 c. macaroni
2. Toss macaroni in oil.
   • 3 tbs. oil
3. Add tomatoes and spices to the macaroni:
   • 1 can (28 oz.) tomatoes
   • the bag of spices
     • 4 tsp. dried onion
     • ½ tsp. ground cumin
     • 1 tsp. ground coriander
     • 1 tsp. salt
     • ¼ tsp. pepper
4. Chop up the tomatoes in the pot.
5. Cut cheese in pieces and add to macaroni:
   • 1 box (8 oz.) Velveeta
6. Simmer until cheese melts.