2 c. elbow macaroni
2 1/2 qt. boiling water
1 tbsp. cooking oil, optional
2 tsp. salt
4 c. grated sharp or med. Cheddar cheese
1 (10 oz.) can condensed cream of mushroom soup
1 c. finely chopped onion
3/4 c. mayonnaise
1/4 c. finely chopped green peppers, optional
2 tbsp. chopped pimento

In large uncovered saucepan, cook macaroni in boiling water, cooking oil and salt until tender but firm, about 5-7 minutes. Drain. Return macaroni to pot. Add remaining ingredients. Mix. Pour into 2 1/2 quarts greased casserole. Bake uncovered in 350 degree oven for 30-40 minutes. Serves 8.