1 (16 oz.) pkg. elbow macaroni (or any noodle you like)

CHEESE SAUCE:

1 (10 oz.) can condensed cheddar cheese soup
1 can water (use empty soup can)
3 cups shredded cheddar cheese

In a large saucepan using medium heat, add 1 can of cheese soup and one can of water. Stir until mixed. As it heats, gradually add shredded cheese until it thickens, stirring occasionally.

Meanwhile, boil macaroni according to package directions. Drain once tender. Return the macaroni to the pot and pour cheese sauce over and mix.

Serve and enjoy!

Submitted by: MPAYNE