6 oz. elbow macaroni, cooked & drained
7 oz. tuna fish
1/2 c. mayonnaise
1/2 c. milk
1 (10 1/2 oz.) can cream of celery soup
4 oz. Cheddar cheese
1 c. celery, chopped
1/3 c. onion, chopped
1/3 c. green pepper, chopped

Heat milk, add cheese. Stir until cheese melts. Mix together tuna, cooked elbows, celery, onions, pepper, mayonnaise and soup. Add cheese mixture. Place in 1 1/2 quart casserole dish. Bake at 425 degrees for 20 minutes, uncovered.