Macaroni and Cheese Bake recipe

1 servings

2 (10.75 ounce) cans condensed cream of chicken soup

3/4 cup milk

1 pound elbow macaroni

4 tomatoes, sliced

12 slices processed sharp Cheddar cheese

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, heat soup and milk over medium heat until simmering.

Remove from heat and stir in macaroni.

Pour macaroni mixture into 9x13 baking dish.

Place a layer of tomatoes, then a layer of cheese slices over macaroni.

Repeat.

Bake for 25 minutes or until cheese is golden and bubbly.