2 c. Perfecto elbow macaroni, uncooked
1 (10 1/2 oz.) can condensed cream style soup (mushroom, celery)
1 c. milk
1/4 lb. processed sharp cheese, grated or cut into sm. cubes
1 tbsp. each chopped onion, pimento & green pepper
1/4 tsp. black pepper
1 (6 1/2 oz.) can tuna, drained & flaked

Cook Perfecto elbow macaroni according to the general directions on the package. Combine the soup, milk, cheese, onion, pimento, green pepper and pepper. Place over low heat, stir until cheese is melted. Add tuna and Perfecto elbow macaroni. Pour into a 2 quart casserole. Bake at 325 degrees for 30 minutes. 6 servings.