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1
Fry bacon into crispy (not burnt) pieces; drain on a napkin.
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2
Boil water.
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3
Add oil and macaroni and cook until done.
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4
In medium sauce pan, add tomato soup, milk, and cheese, and stir until thick.
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5
Do not boil.
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6
Keep at least 6 or 7 pieces of cheese for the top of the casserole.
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7
Once macaroni is done, drain well and put into a 9 by 13 inch pan.
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8
Break up bacon into pieces and mix into the macaroni.
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9
Add the soup mixture and stir, making sure the macaroni is even in the pan and the soup is evenly distributed.
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10
Lay remaining pieces of cheese over macaroni.
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11
Bake at 350 degrees (175 C.) for about 10 to 15 minutes, or until the cheese is completely melted over the top.
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12
Let sit for about 10 minutes to set.
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13
Serve with a salad.
