1 box elbow macaroni
8 oz. Mozzarella cheese, shredded
1 (15.5 oz.) can whole tomatoes
12 oz. Velveeta cheese (16 slices)
1/4 c. milk

Cook macaroni as directed. Coat a large casserole dish with oil or non-stick spray. Layer bottom of casserole dish with Velveeta slices. Quarter whole tomatoes. Mix cooked macaroni, quartered tomatoes, Mozzarella cheese and milk. Add to casserole. Top with remaining Velveeta slices. Cover and bake at 350 degrees approximately 45 minutes. Remove cover and bake until cheese is crispy.