Tomato Soup & Shells - cooking recipe

Ingredients

7 -8 ounces mini pasta shells, uncooked
1 (10 1/2 ounce) can condensed tomato soup, undiluted
5 ounces whipping cream
1 -2 ounce Velveeta cheese, cubed
1 teaspoon butter
1/8 - 1/4 teaspoon garlic powder
1/8 - 1/4 teaspoon onion powder
salt & pepper, to taste

Preparation

Place the shells on to boil. Remove from the heat once al dente.
Mix the rest of the ingredients together in a small sauce pan. Simmer over low heat while the shells are boiling. (Make sure not to burn).
Drain the water from the shells then add the soup, stir to coat.