2 c. uncooked elbow macaroni
1 1/2 c. chopped celery
1 1/2 c. chopped green pepper
1/4 c. chopped onion
1/4 c. butter
2 cans cream of mushroom soup
2/3 c. milk
2 c. chopped Velveeta cheese
1 (7.6 oz.) can tuna, drained
Chopped pimento (if you have some)
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. toasted, slivered almonds

Prepare macaroni according to package directions; drain. Cook celery, green pepper and onion in butter until tender. Do not brown. Add soup, milk and cheese. Stir until cheese melts. Combine macaroni, cheese sauce, tuna, salt, pimento and nutmeg. Pour into a 3 quart baking dish. Top with almonds. Bake in a 350 degree oven for 30 minutes. 8 servings.