1 can cheese soup
1 lb. elbow macaroni
1 lb. sharp cheddar (shredded)
Opt.: 1 sm. can stewed tomatoes, drained
Seasoned bread crumbs

Cook macaroni until tender. Cook in saucepan cheese soup with 1 can of milk. Pour this over drained macaroni in casserole dish. Sprinkle cheddar cheese and tomatoes on top. Mix through and top with bread crumbs. Bake at 350 degrees until done.