1/2 lb. elbow macaroni
1/4 c. butter
1/4 c. flour
1 can undiluted condensed cream of chicken soup
1 c. milk
1 1/2 c. process cheese, grated
1 pkg. frozen peas and carrots, thawed
1 tbsp. butter
1/8 tsp. salt
1 tbsp. water

Cook macaroni; drain. Melt 1/4 cup butter. Stir in flour, then soup and milk. Cook on low, stirring until smooth and thick. Combine macaroni, soup mixture, 3/4 cup cheese, and 1/2 package peas and carrots. Turn into 2 quart casserole; sprinkle rest of cheese on top. Bake macaroni, uncovered, and rest of vegetables with butter, salt, and water, covered, at 400 degrees for 30 minutes or until bubbling hot and golden. When done, spoon rest of vegetables around edge of macaroni.