1 c. elbow macaroni
1 (11 oz.) can condensed Cheddar cheese soup
2 tbsp. all-purpose flour
1 c. milk
1 stalk celery, sliced
1 tbsp. dried minced onion
1 tbsp. prepared mustard

Cook macaroni according to package directions. Drain. Meanwhile, in a 10-inch skillet stir together soup and flour. Stir in milk. Stir in celery, onion, and mustard. Cook and stir until thickened and bubbly.

1 (9 1/4 oz.) can tuna, drained and flaked
1 (2 oz.) jar diced pimiento
1 med. tomato, sliced (optional)
1/2 of a 3 oz. can french fried onions (optional)

Stir in cooked macaroni, tuna, and pimiento. Cook, covered, over low heat about 5 minutes or until heated through. if desired, arrange tomato slices and onions atop tuna mixture. Makes 4 servings.