Macaroni And Cheese - cooking recipe

Ingredients

1 (10 to 11 oz.) can Cheddar cheese soup
3/4 c. evaporated milk
1 tsp. prepared mustard
1/8 tsp. black pepper
6 oz. elbow macaroni, cooked and drained
2 c. shredded Cheddar cheese
1 medium tomato, diced

Preparation

In 1 1/2-quart casserole, stir together soup, milk, mustard and pepper.
Stir in macaroni and 1 1/2 cups of the cheese.
Bake at 400\u00b0 for 25 minutes or until hot.
Stir.