Baked Macaroni and Cheese II

Ingredients

• 14.5 ounce canned tomatoes canned
• 11 ounce condensed cream of cheddar cheese soup canned
• 0.3 cup bread crumbs dry
• 14 ounces extra sharp cheddar cheese shredded white divided
• 1 pound macaroni 
• 1.5 cups milk 

Equipment

• sauce pan
• oven
• pot
• baking pan

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
3. In a large saucepan over low heat, warm soup and add milk; stir.
4. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.
7. Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.