Baked Macaroni & Cheese with Tomato

Jared and I were looking for a new macaroni and cheese recipe for this week, which we could prepare Sunday night before our crazy week. We found the recipe on www.allrecipes.com.
We changed it a bit since we did not have tomato soup in the house.

Ingredients:
1 pound macaroni
1 (10.75 ounce) can condensed tomato soup (we used 1 can of diced tomatoes)
1 1/4 cups milk
3 cups shredded Cheddar cheese
8 tablespoons butter, divided
1/4 cup dry bread crumbs

Directions:
1) Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
2) In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.

Husband Rating: A
Jared thought it was perfect with the diced tomatoes. He thinks a bit of sliced jalapeños would be a great addition too.

Wife Rating: A
I enjoyed the change of consistency with the diced tomatoes and the bread crumbs. The recipe makes a lot of food (more than enough for 2...and then some)!