Macaroni With Tomato Cheese Sauce

This recipe had come out of a vintage cook book that had once belonged to my mother-in-law
The recipe is found on page 255

This recipe caught my when I was browsing through the book.  This recipe contains:
8 ounces of cooked macaroni
1 can of condensed tomato soup
1/2 milk
1/2 t celery seed
1/2 t salt
2 cups shredded cheddar cheese
2 T buttered bread crumbs. (I added 2 T of bread crumbs to 2 T of melted butter)

Heat the soup, milk, seasonings, and 1 1/2 cups of cheese over low heat until the cheese is melted. add it to the cooked noodles. Put the noodle mixture into a greased 2 quart casserole dish. Top with the remaining cheese and the buttered bread crumbs. Bake in 375 degree oven for about 20 minutes.

So I had about 1 pound of Velveeta, I used that and a 1/2 cup of shredded cheese in my sauce. It is really good and I will likely make this again.

What I found odd about this book is that there are laundry tips at the back of the book.