Lorraine's Bermudian Macaroni & Cheese

1 box elbow macaroni
1 can Campbell's Tomato Soup
3 cups shredded cheddar cheese
1 cup Kellog's Corn Flakes (Crushed)
3 Tbsp. I can't believe it's not butter margarine
1 tsp. onion powder
1 tsp. garlic powder

Preheat oven to 350 degrees.
Cook macaroni as per box instructions.
In the meantime, grate cheese.
Drain macaroni and return to pot.
Add 2 cups of cheese, soup, margarine, onion and garlic powder.
Mix until all ingredients are blended.
Spray a caserole dish with Pam.
Pour macaroni into casserole dish and spread out evenly.
Cover top with remaining 1 cup of cheese.
Crush cornflakes and spread on top evenly.
Bake for 1 hour or until cheese melts and corn flakes become crisp.
Let set for 10 minutes and serve.

Makes twenty 1/2 cup servings.

Number of Servings: 20

Recipe submitted by SparkPeople user JAHZARALORI.