1 lb. carrots, diagonally sliced
1 tsp. butter
1/2 tsp. dried basil
1 can cream of celery soup
1/3 c. milk
1/2 c. shredded cheddar cheese
2 1/2 c. cooked corkscrew macaroni

In covered saucepan cook carrots in 1/2 inches of boiling water until tender; drain. In same saucepan heat butter over low heat. Cook basil in butter one minutes, stirring constantly. Stir in soup and cheese. Heat until melted. Add carrots and pasta. Toss to coat and heat. Sprinkle with Parmesan cheese, if desired, to serve. makes 6 to 8 servings.