1 lb. box elbow macaroni
2 cans Campbell's Cheddar cheese
1 (28 oz.) can crushed tomatoes
3 tbsp. butter
1/2 c. milk
bread crumbs
sliced American cheese (approximately 6 to 7 slices)

Prepare macaroni according to package directions. Drain and add butter and milk and stir until dissolved. Add 2 cans of cheese soup and stir well. Add can of crushed tomatoes (mix well). Top with bread crumbs, then cover with American cheese slices.

Bake at 350°F for 35 to 40 minutes or until cheese bubbles.