1 (8 oz.) pkg. elbow macaroni
1 can cream of mushroom soup
1 c. mayonnaise
1/4 c. pimento, chopped
1/4 c. onion, chopped
1/4 c. green pepper, chopped (optional)
3 tbsp. butter
1 lb. sharp cheese, grated
1 (4 oz.) can mushrooms
Cheese, shredded
Ritz crackers

Cook macaroni. Mix all ingredients except cracker crumbs. Pour into buttered 2 quart casserole. Cover with crumbs. Bake 25 minutes at 300 degrees. Serves 8 to 10. Leftover chopped ham may be added also.)