Macaroni, Cheese and Tomato Bake

• 2 12 cups macaroni
• 1 (28 ounce) can diced tomatoes
• 1 (10 ounce) can tomato soup
• 34 cup milk
• 1 (400 g) package extra-sharp cheddar cheese, crumbled
• 1 teaspoon onion salt

1. Grease a large casserole dish with butter.
2. Cook pasta in hot boiling water for 5 minutes ***see note***.
3. Drain pasta.
4. Mix pasta with tomatoes, soup, milk, onion salt and 3/4 of the package of cheddar cheese.
5. Transfer to greased casserole and sprinkle with leftover cheese.
6. Bake uncovered 1 hour at 325.
7. Note: Very important not to boil noodles more then 5 minutes or else you will have a mushy macaroni.
8. After 30 minutes baking if the macaroni looks a little dry add some tomato juice or V8.

macaroni, tomatoes, tomato soup, milk, cheddar cheese, onion salt

Taken from www.food.com/recipe/macaroni-cheese-and-tomato-bake-135567 (may not work)