1 c. elbow macaroni (uncooked)
1 (10 1/2 oz.) can cream of celery soup
3/4 c. evaporated milk
1 (16 oz.) can salmon
4 tbsp. finely chopped pimento
6 slices American cheese, shredded

Cook macaroni; drain. Do not rinse. Stir in soup and evaporated milk. Drain salmon, flake with a fork and add to macaroni with pimento and half of the cheese. Turn into a 6-cup casserole, arrange remaining cheese on top.

Bake in moderate 350°F oven for 25 minutes.

Serves 4.