This is so easy, tasty and versatile; served it with cold, leftover meatloaf and it was fabulous!
1 pkg. dry vegetable soup mix (I use Knorr Garden Veg or Regular Veg)
3/4 stick of butter
1 3/4 – 2 cups milk
1 lb. pasta, medium shells
1/4 – 1/2 cup grated Pecorino Romano or Parmesan Cheese
In a medium pot, melt the butter, then add the milk and soup mix. Stir well, bring to a boil, simmer for as long as it takes to get the pasta ready.
Meanwhile, cook pasta in salted boiling water as per directions on pasta package; drain and place back into pot. Stir in the soup/milk mixture and sprinkle in the cheese. Serve.