1 lb. elbow macaroni
1 stick butter
1 lg. pepper, chopped
2 cans mushroom soup
1 sm. jar pimento, chopped
1 med. onion, chopped
1 can button mushrooms, sliced
1 c. mayonnaise
1 (10-12 oz.) sharp cheese, grated (reserve 1/4 for top)

Saute pepper, onion, and pimentos in butter. Add mushroom soup, mushrooms, and cheese. Add mayonnaise. Heat over low heat until cheese melts. Cook 1 pound elbow macaroni and put in large baking dish. Pour sauce over this and top with remaining cheese. Bake at 375 degrees for 20 minutes.