1 can Campbell's condensed cheddar cheese soup
1/2 soup can milk
1/2 soup can water
1 cup uncooked elbow macaroni

Heat the soup, milk and water in 2-qt saucepan over medium heat until boiling. Add the macaroni and stir. Reduce the heat to low. Cook for 10 minutes or until macaroni is tender but still firm, stirring often.

***If you like your macaroni soft, just cook this a little longer, around 15 minutes. It will also thicken up some as it sits.***