8 oz elbow macaroni (or shells or ziti or your favorite)
1 can cream of mushroom soup
1/2 lb Velveeta style cheese, cut into small pieces
1 cup shredded sharp cheddar cheese
1 10 oz can diced tomatoes with chilies
salt and pepper to taste
Cook pasta according to pkg directions until it is barely al dente. Drain. Mix in all remaining ingredients and turn into a 2 quart casserole which has been sprayed with cooking oil spray. Bake in a 350 deg oven about 30 minutes or until bubbly and browned lightly on top.