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Macaroni-and-Cheese Bake

Yield 6 servings

Ingredients

  • 1 cup uncooked elbow macaroni
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 medium onion, chopped
  • 1 medium-size green bell pepper, chopped
  • 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
  • 1 (2-ounce) jar diced pimiento, undrained
  • 1/2 cup mayonnaise
  • 1/2 cup milk
  • 2 cups chopped cooked chicken or turkey
  • 1/2 cup Italian-seasoned breadcrumbs

How to Make It

  1. Cook pasta according to package directions; drain.

  2. Stir together pasta, cheese, and next 7 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish.

  3. Bake at 350° for 15 minutes. Sprinkle with breadcrumbs; bake 10 more minutes or until golden.

  4. Note: Recipe may be doubled. Freeze up to 3 months; thaw in refrigerator, and bake as directed.