1 can condensed cheddar cheese soup
3/4 c. milk or evaporated milk
1 tsp. prepared mustard
1/8 tsp. pepper
6 oz. (1 1/2 c.) elbow macaroni, cooked & drained
2 c. shredded cheese (cheddar, American or Monterey Jack)
1 c. French fried onions or crushed potato chips

In 1 1/2 quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni and 1 1/2 cups cheese. Bake at 400 degrees for 25 minutes until bubbly, stir. Sprinkle with remaining cheese and top with onions or crushed chips. Bake 5 minutes more or until cheese melts. 6 servings.