1 c. elbow macaroni
1 can Campbell's tomato soup
Sharp cheese

Pour 1 cup elbow macaroni into a pot of boiling, salted water. Let boil for 5 minutes. Drain and run under cold water. Put in a casserole dish. Add 1 can of tomato soup (diluted with 1 can of water). Add cubes or slices of sharp cheese. Mix well. Top with more sharp cheese. Cover and bake at 350 degrees for about 30 minutes.