Ingredients

1 box Catelli long macaroni (cannot substitute)
2-10 oz. cans Campbell tomato soup
1 cup milk - I normally use one of the tomato soup can
2-6 oz cans tomato juice (or 1 med. size can)
Butter

Salt and pepper
Kraft cheese slices (those used for grilled cheese sandwiches)
Soda crackers, crushed fine but not powdery

 

The making of...
Cook macaroni al dente, rinse under cold water immediately to stop it from cooking, and put it in a 9x13 baking dish.

In bowl, mix together tomato soup and milk. To prevent clumps, pour milk in a bit at a time. Mixture will be creamy. Pour over macaroni. Add salt and pepper.

Dot lots and lots of butter all over macaroni, but I usually prefer to slice thin slices and cover the whole dish.
Pour tomato juice over the butter – all over.

Put "plastic" Kraft cheese slices all over – don't miss any corner.

Optional – Add crushed soda crackers over the cheese. You might even adventure by putting the crushed crackers under the cheese (do half and half to see which you like best). My preference is none, but hubby likes it, so I put some on half.
 
Bake @ 350F until cheese is melted and browned, about 40-45 min.
Let cool 10 minutes then cut in large squares.
Pour a glass of wine, put a movie in, and indulge!!!

Serve with garlic bread.

Excellent the next day when reheated in a fry pan with lots of butter.

 

Compliments to Chef Aline!