1 1/2 lbs. elbow macaroni
1 (28 oz.) can crushed tomatoes
1 pkg. bacon
2 1/2 c. sharp Cheddar cheese
2 1/2 c. mild Cheddar cheese
Pepper (to taste)

Preheat oven to 375 degrees. Cook elbow macaroni al dente. Strain and mix with can of crushed tomatoes in large bowl. Pour half of the mixture into 9 x 12 x 2 1/2-inch pan. Mix shredded or thinly sliced sharp Cheddar cheese and mild Cheddar cheese together and spread half the mixture over the first layer of macaroni and tomato. Add pepper. Repeat with remaining macaroni and tomato and then cheese mixture for second layer, omitting the pepper.

Cut bacon strips into 3 pieces, and in a circular pattern, lay the uncooked (or slightly cooked for less fat) bacon over the second layers of macaroni and cheese until the middle is reached and the top is completely covered. Add pepper to taste and cook uncovered for 40 minutes or until bacon is completely cooked and cheese is bubbling. Serves 8 people, more if used as a side dish.