About 2 pounds of hamburger browned and drained
2 cans of cream of mushroom soup (we use the roasted garlic one)
1 big block of velveeta (we used the Mexican this time)
1 lb shells cooked and drained
Cook the meat drain it put back in skillet with mushroom soup do not add milk or water just the soup and heat then start adding the velveeta cubed and stir till it melts then add the cooked pasta stir till coated and serve
