5 cups dry macaroni noodles
1/2 c butter
1/2 c flour
3 c milk
1/2 tsp salt
2 c grated cheddar
1 more cup of cheddar
1 large can diced tomatoes, drained
Cook pasta in large pot of water simmering for approximately 10 minutes, till done. Drain.
Prepare white sauce: melt butter, stir in flour, whisk in milk. Add salt. Whisk on medium heat, careful not to burn the bottom till thick. Turn off heat and stir in 2 c grated cheddar till melted.
Combine pasta and cheese sauce in casserole dish. Sprinkle more cheddar on top, then drained tomatoes and bacon.
Bake 350 x 20 minutes or till bubbly.