2 cans tomato soup
1 lb. elbow macaroni, cooked
1/2 lb. Cheddar cheese
1 lb. franks (about 8)
8 slices bacon

Combine tomato soup and macaroni in 2 quart baking dish. Cut 8 slices from cheese, reserve. Grate remaining cheese into tomato soup mixture. Slit franks, insert cheese slices and wrap with bacon slices. Arrange over top of macaroni. Bake in 350 degree oven for approximately 1 hour.