4 oz. shell macaroni
1 (10 3/4 oz.) can cream of celery soup
1/3 c. milk
1/4 c. mayonnaise or salad dressing
1/2 tsp. dry mustard
1 c. shredded American cheese
1 (6 1/2 oz.) can tuna, drained
1/4 c. chopped pimento
1/4 c. fine dry bread crumbs
1 tbsp. butter, melted
1/2 tsp. paprika

Cook macaroni according to package directions; drain. In bowl, blend soup, milk, mayonnaise, and mustard. Stir in cheese, tuna, pimento. Gently fold in cooked macaroni. Turn into 1 1/2 quart casserole. Combine crumbs, melted butter, and paprika. Sprinkle top of casserole. Bake, uncovered, at 350 degrees until heated through, 40-45 minutes. Makes 4-5 servings.