7 oz. box macaroni shells, cooked
2 cans cream of celery soup
2/3 c. milk
1/2 c. mayonnaise (or salad dressing)
1 tsp. dry mustard
2 c. shredded cheese
2 sm. cans tuna, water packed, drained & flaked
4 oz. pimientos, drained
1/2 c. fine bread crumbs
2 tbsp. melted butter
1 tsp. paprika

In bowl blend together soup, milk, mayonnaise and mustard. Stir in cheese, tuna and pimientos. Fold gently into cooked macaroni. Stir bread crumbs, butter and paprika over top. Bake, uncovered for 50 minutes at 350 degrees.