- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 1/4 cups milk
- 1/2 cup shredded Cheddar cheese
- 1 1/2 cups macaroni
- Cook pasta in a large pot of boiling salted water until al dente. Drain.
- Mix together condensed soup and cheese. Using the empty soup can, measure 1 can of milk; mix into the soup mixture. Stir in cooked pasta. Dump into a greased casserole dish, and cover.
- Bake at 325 degrees F (165 degrees C) for 45 minutes.