7 oz. uncooked elbow macaroni
2 c. shredded cheddar cheese (about 8 oz.)
1 can (11 oz.) condensed cheddar cheese soup
1 3/4 c. milk
1 (2 oz.) jar sliced pimentos, drained
3/4 tsp. salt
1 c. crushed potato chips
Chicken-Pepper Sauce (recipe follows)

Mix all ingredients except potato chips, cheese and sauce in greased 2 quart casserole or baking dish, 8 x 8 x 2 inches. Cover and refrigerate up to 24 hours. One hour before serving. Heat oven to 350 degrees. Stir macaroni mixture; sprinkle with crushed potato chips and cheese. Bake for 1 hour. Uncover and bake 20 minutes. Serve with chicken pepper sauce.

CHICKEN-PEPPER SAUCE:

1 pkg. (about 1 oz. size) chicken gravy mix
1/2 c. water
1/2 c. dairy sour cream
1 tbsp. chopped green pepper
Paprika

Heat gravy mix, water, sour cream and green pepper to boiling, stirring constantly. Pour over serving of macaroni and cheese and top with a sprinkle of paprika if you like.