Bacon & Tomato Mac & Cheese Skillet

• 8 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1-3/4 cups water
• 2 cups elbow macaroni, uncooked
• 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

1. Cook bacon in large skillet until crisp.
2. Remove bacon from skillet; drain on paper towels.
3. Discard drippings from skillet.
4. Add tomatoes and water to skillet; bring to boil.
5. Stir in macaroni; cover.
6. Simmer on medium-low heat 8 to 10 min.
7. or until macaroni is tender.
8. Stir in VELVEETA and bacon; cook, uncovered, on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.

bacon, tomatoes, water, elbow macaroni, velveeta

Taken from www.kraftrecipes.com/recipes/bacon-tomato-mac-cheese-skillet-156304.aspx (may not work)