Baked Macaroni and Cheese II

1 pound macaroni

1 (11 ounce) can condensed cream of Cheddar cheese soup

1 ½ cups milk

14 ounces extra sharp white Cheddar cheese, shredded, divided

1 (14.5 ounce) can stewed tomatoes

¼ cup dry bread crumbs

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.

Preheat oven to 400 degrees F (200 degrees C).

Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.

Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.