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Macaroni ‘n Cheese

Yields1 Serving

 1 can cream of celery or cream of mushroom condensed soup
 ½ cup milk
 ½ tsp prepared mustard
 generous dash pepper
 3 cups cooked elbow macaroni
 2 cups shredded Cheddar cheese
 1 cup French fried onions
1

In 1 ½ quart casserole, blend soup, milk, mustard, and pepper. Stir in macaroni and 1 ½ cups cheese. Bake at 350 degrees for 20 minutes; stir. Top with onions and remaining cheese; bake 10 more minutes or until hot.
Yield: About 5 cups