Marg's Easy and Delicious Macaroni

First printed in Hot Off the Griddle #47, January 1996. From the Collection of Marg Dye. We also call this Marcia-roni!


  • 2 cups elbow macaroni, cooked
  • 1 can Campbell’s tomato soup
  • 1 cup or more (lots more!) grated cheddar or cheddar/mozzarella cheese


  1. Cook macaroni until al dente.
  2. Drain and rinse with cold water to remove starch.
  3. Mix with one can tomato soup and half a cup grated cheese.
  4. Put into greased 9 × 12 inch casserole.
  5. Sprinkle remaining cheese on top; dot with butter and bake in 350 deg. oven for 30 minutes or until heated through and cheese has melted.
Posted on September 8, 2015 and filed under main course.