- 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 9×13 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.