4 oz. sm. 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 (6 1/2 or 7 oz.) can tuna, drained
1/4 c. chopped pimiento
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 together soup, milk, mayonnaise, and mustard. Stir in cheese, tuna, and pimiento. Gently fold in macaroni. Place in a 1 1/2 quart casserole. Combine crumbs, melted butter and paprika; sprinkle on top of casserole. Bake, uncovered at 350 degrees for 50 minutes.