Fill a stockpot about half full of water and bring to a boil.

Add the macaroni and cook to desired tenderness.

While it cooks, add the tomato soup to another large pot, followed by three soup-cans-full of milk. Stir well and bring to a simmer.

Drain the cooked pasta and add the desired amount to the soup.

Heat everything to your satisfaction.

Serve with saltines, salt, pepper and, if desired, a big dash of Tabasco or Tapatío Hot Sauce.