1 can (10 3/4 oz.) condensed cream of mushroom soup
1/2 c. milk
1/2 tsp. prepared mustard
Generous dash of pepper
3 c. cooked elbow macaroni
2 c. shredded cheddar cheese
1 c. Durkee French fried onions

In 1 1/2 quart casserole blend soup, milk, mustard and pepper. Stir in macaroni and 1 1/2 cups cheese. Bake at 400 degrees for 25 minutes or until hot; stir. Top with onions and remaining cheese; bake 5 minutes more or until cheese melts. Makes about 4 1/2 cups.