1 can Campbell's cream of celery or mushroom soup
1/2 c. milk
1/2 tsp. prepared mustard
Generous dash of pepper
3 c. cooked elbow macaroni
2 c. shredded Cheddar cheese
1 c. French fried onions

In 1 1/2 quart casserole, blend soup, milk, mustard and pepper. Stir in macaroni and 1 1/2 cups cheese. Bake at 350 degrees for 20 minutes; top with onions and remaining cheese. Bake 10 minutes more or until hot. Makes about 5 cups.