Best Macaroni and Cheese Ever (Possibly)

16 oz uncooked elbow macaroni
1 10.5 oz can cream of mushroom soup (condensed)
milk
4-6 oz shredded cheese, whatever flavor you like
1 bag crushed bbq potato chips, breadcrumbs, sliced tomato (optional topping: pick one, two, all three, or none)
salt & pepper

Cook the macaroni, drain, return to pot. Add soup, stir well. Fill empty soup can with milk, add to pot. Stir well. Add 3/4 of the shredded cheese, stir well again, mix in a dash of salt and pepper and you guessed it, stir some more. Pour into 8x8 (or medium square casserole) dish, cover, and cook in preheated 350 F (176 C) oven for 25 minutes. Remove foil or cover at this time, sprinkle with remaining cheese and optional topping. Return to oven and cook uncovered an additional 5 minutes or until cheese is melted. Enjoy!
(picture coming soon).

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Get your pans ready!