posted by Becky 01-23-100 2:15 PM
Easy Macaroni and Cheese
7 oz. uncooked elbow macaroni
2 cups shredded Cheddar cheese
1 (10 3/4 oz.) can condensed Cheddar cheese soup
1 (2 oz.) jar sliced pimiento, drained
1 3/4 cup milk
1 cup crushed potato chips
3/4 tsp. salt
Mix first five ingredients in greased 2 quart casserole. Cover and refrigerate for up to 24 hours.
Preheat to 350.
Stir macaroni mixture; sprinkle the top with crushed chips and salt. Cover and bake 1 hour.
Uncover and continue baking 20 minutes more.