1 (8 oz.) pkg. elbow macaroni
8 oz. sharp Cheddar cheese
1 (#2) can tomatoes
1/2 pt. sour cream
1 can tomato soup

Cook elbow macaroni and drain. Heat tomatoes; add Cheddar cheese and melt. Place macaroni, tomato and cheese blend, tomato soup and 1/2 pint sour cream in large casserole. Heat at 300 degrees in oven until bubbly. Serve hot.