1 lb. Cheddar cheese
1 whole tomato, sliced
1 lb. macaroni
16 oz. can stewed tomatoes
3 c. whole milk
28 potato chips, crushed

Cook and drain macaroni. Shred 3/4 pounds cheese. Slice tomato into 1/4 inch slices. Slice remaining 1/4 pound cheese. Heat stewed tomatoes to a simmer. Add 3/4 pound cheese, stirring constantly. Add milk; stir until heated. Put macaroni in large pan. Pour milk, cheese, and tomato mixture over it. Cover with 1/4 pound cheese. Add sliced tomato on top. Cover with potato chips. Bake in a 375 degree oven for 25 minutes. Serves 4.