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1 cup elbow macaroni
6 slices Canadian bacon
2 Tbsp margarine
2-1/2 Tbsp all-purpose flour
1 cup canned tomatoes, half-drained
1 cup shredded Cheddar cheese
Add macaroni to boiling, salted water and cook for 8 to 10 minutes or until al dente; drain.
While the macaroni is boiling, fry the bacon and place on a paper towel to drain. Cut into bite size pieces.
Melt margarine in a large saucepan over medium low heat. Stir in flour, then tomatoes and wait for sauce to thicken, stirring occasionally. Stir in cheese until melted. Stir in cooked macaroni and bacon and heat through. Serve hot.