- 8 ounces large elbow macaroni, cooked
- 1 (8-ounce) package shredded sharp Cheddar cheese
- 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
- 1/2 cup mayonnaise
- 1/2 cup milk
How to Make It
Stir together all ingredients in a lightly greased 2 1/2-quart baking dish.
Bake at 375° for 25 minutes.