1 can cream of celery soup
dash of pepper
1/2 tsp. prepared mustard
3 c. cooked macaroni
2 c. shredded Cheddar cheese
1 c. French fried onions
1/2 c. milk

In a 1 1/2-quart casserole dish, blend soup, milk, mustard and pepper until smooth. Stir in macaroni and 1 1/4 cups cheese.

Bake at 350°F for 20 minutes. Top with onions and remaining cheese.

Bake 10 more minutes.