bake parlor long macaroni, preheat the oven to 375°F. Grease a 9×13-inch baking dish. Cook the macaroni according to package directions and drain. In a medium bowl, combine 1 can of cream of mushroom soup with 1/2 cup of light cream and mix until combined. Spread half of the macaroni into the greased dish, followed by half of the sauce mixture. Sprinkle 2 cups shredded cheese over the top and repeat layers in reverse order: sauce mixture, remaining macaroni and another 2 cups of cheese on top. Bake for 25 minutes then turn off heat but leave in oven for another 15 minutes before serving.