2 c. elbow macaroni, uncooked
1 lb. Velveeta pasteurized process cheese spread
1/2 c. milk
1 can (6.5 oz.) tuna, drained & flaked
3 stalks celery, diced
1/8 tsp. pepper
1/2 tsp. minced dried parsley
2 tbsp. flavored bread crumbs

Cook macaroni according to package directions. Drain, rinse and return macaroni to saucepan. Over low heat, add cheese and stir until cheese is melted. Add milk, tuna, celery, pepper and parsley. Mix well.

Pour mixture into a 2 quart casserole dish. Bake, covered, at 325 degrees for 15 to 20 minutes. Uncover. Sprinkle bread crumbs over top of casserole. Continue baking, uncovered, 15 minutes or until very lightly browned. 6 servings.

Freezes well. May be placed in individual containers for single servings and placed in freezer BEFORE baking.