1 (8 oz.) pkg. elbow macaroni
1 (10 3/4 oz.) can cream of mushroom soup
1 c. mayonnaise
1/4 c. finely chopped onion
1/4 c. chopped pimentos
1/4 c. chopped bell pepper
1/2 lb. sharp Cheddar cheese, grated

Cook macaroni according to package directions and drain. Heat undiluted soup. Add onions, pimentos, and bell pepper and cook 5-10 minutes slowly. Add mayonnaise.

In a 2-quart casserole dish, make 2 layers of the macaroni, soup mixture and cheese. Cook at 350 degrees for 30 minutes. This may be prepared ahead and refrigerated until ready to bake. Allow a few more minutes cooking time.