Macaroni Holiday

COOK TIME: 40 Min

Want something that whips up in a hurry? This makes a great meal or a great side dish, from hot dog-comfortable to ham-fancy. (You can leave out the meat if you want.)

What You'll Need

8 ounces elbow macaroni
1 can (10-3/4 ounces) condensed cream of mushroom or celery soup
1 teaspoon dry mustard
1 cup milk
1 cup (4 ounces) grated Cheddar cheese
1 1/2 cup luncheon meat, cut into 1/2-inch cubes (about 1/2 pound)
1/4 cup chopped green bell pepper
Black pepper to taste

What to Do

Preheat oven to 325 degrees F.
In a large pot of boiling salted water, cook macaroni just until tender.
Meanwhile, in a medium-sized saucepan, combine the soup, mustard, milk, and cheese. Bring to a simmer, stirring occasionally, and cook just until cheese is melted.
Drain the macaroni and put into a large bowl Add the soup mixture, deli ham, green pepper, and black pepper. Pour into a 1-1/2-quart greased casserole dish.
Bake for 25 to 30 minutes, until bubbly and lightly browned.

Notes

I like to slice additional luncheon meat into 1/2-inch strips and arrange on top of casserole before baking. Sometimes I even use hot dogs or ham instead of the luncheon meat.