8 oz. elbow macaroni, cooked
2 tbsp. butter
1 c. minced onion
1/3 c. sliced celery
1/3 c. chopped green pepper
3 tbsp. all purpose flour
2 c. milk
3 c. shredded sharp cheese
1/3 c. dry white wine or dry vermouth
1/2 tsp. crushed red pepper
2 tbsp. diced pimento (optional)
1 tsp. salt
Pepper to taste
Lightly buttered bread crumbs

Prepare macaroni according to box directions and set aside. Melt butter in a large saucepan; saute onion, celery and green pepper until crisp and tender. Add flour and stir for 3 minutes. Add milk, stirring constantly until thick, lower heat. Add 2 cups cheese, wine or vermouth, red pepper, 2 tablespoons diced pimento, salt and pepper; stirring until cheese melts. Combine cheese sauce with macaroni. Pour into a greased 1 1/2 quart baking dish. Place remaining 1 cup cheese and bread crumbs over top. Bake in preheated 375 degree oven for 30 to 35 minutes until heated through and bubbly. Serves 4 to 6.