1 (16 oz.) box elbow macaroni
1 lb. shredded sharp cheese (orange)
1/2 cup (1 stick) butter
4 (6 oz. ea.) cans tomato juice
1 (8 oz.) can tomato paste
2 cans water (use empty tomato paste can)

Cook the elbow macaroni according to package directions (about 15 minutes).

While the pastas is cooking place all the remaining ingredients in a casserole dish. Add the cooked and drained macaroni on top. Using a large spoon or your hands, mix well (I put on plastic gloves - be careful it can be hot).

After it is mixed really good place in a preheated 350°F oven for about 1 hour, stirring carefully every once and a while.

Take out when done and let cool. Serve and ENJOY!

Submitted by: Darla Sherrier