Ingredients:
1 can (10.5 oz.) condensed cream of celery soup
1 cup milk
1/2 tsp. prepared mustard
dash pepper
3 cups cooked elbow macaroni (cook in advance according to package directions)
2 cups shredded cheddar cheese
bread crumbs (optional)
Preheat oven to 350 degrees F
In a 1 1/2 quart casserole, blend the soup, milk, mustard, and pepper. Stir in the cooked macaroni and only 1 1/2 cups of the cheese. Bake for 20 minutes. Remove from oven. Top with the bread crumbs (optional) and remaining 1/2 cup of the cheese. Bake for another 10 minutes until bubbly.
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