INGREDIENTS
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2 cups elbow macaroni, cooked, drained, rinsed with hot water (about 3 cups cooked macaroni) 2 tablespoons real bacon bits 1/4 cup finely chopped onion 1 can (14.5 ounces) stewed tomatoes, undrained 1 1/2 cups (6 oz) shredded mild Cheddar cheese, 1 c