Fill a large sauce pan ¾ with water, add salt and bring it to a boil.
Sauté bacon until crispy (around 10 minutes) remove from pan, blot with paper towel to remove grease and cut in chunks.
10 slices bacon
Open can of tomatoes and add sugar and bacon and stir to combine. You may have to transfer it to a mixing bowl to fit all the bacon. I just keep it in the can.
28 ounces crushed tomatoes, 1 tablespoon sugar
Preheat oven to 350 F.
The water should have come to a boil. Add elbows and cook for 10 minutes. It's okay for it to be al dente. Drain and run cold water over them to stop from cooking further.
⅔ pound elbow macaroni
Put a layer of tomato sauce on bottom of medium casserole dish.
Add a layer of elbows and ladle some tomato sauce over them. Be generous.
Tear the cheese into smaller pieces and place on top of sauce layer.
1 pound Velveeta cheese
Repeat layering, you will have at least 4 layers ending with cheese.
Pour milk in until you can see it ½ way up the casserole dish.
1 cup almond milk
Bake covered for 30 minutes
Uncover and bake for additional 30 minutes.