1 (7 oz.) pkg. elbow macaroni
1/4 c. butter
1 1/2 c. chopped celery
1/2 c. chopped green pepper
1/4 c. chopped onion
2 cans cream of chicken soup
1/4 tsp. nutmeg
2/3 c. milk
2 c. shredded Cheddar cheese
1 1/2 c. chopped, cooked turkey or chicken
1 (4 oz.) jar diced pimentos, drained
1/2 tsp. salt
1/2 c. toasted almond slices

Heat oven to 350 degrees. Prepare macaroni according to directions; drain. Meanwhile, in medium size saucepan, melt butter over medium low heat. Add celery, green pepper, and onion; cook until tender. Blend in soup, milk, and cheese. Cook, stirring constantly, until cheese melts. Combine macaroni, cheese mixture, turkey, pimento, salt, and nutmeg; mix well. Pour into buttered 3 quart casserole. Top with almonds. Bake until hot, about 30 minutes.