1 (7 oz.) pkg. elbow macaroni (2 c. uncooked)
1 (10 3/4 oz.) cream of mushroom soup
2/3 c. milk
1 c. shredded cheddar cheese
1/2 tsp. celery salt
1 tsp. Worcestershire sauce
1 (6 3/4 oz.) can Hormel chunk ham (flaked apart with fork)

Preheat oven to 350 degrees. Prepare macaroni according to package directions; drain. Heat together soup, milk, cheddar cheese, celery salt, Worcestershire sauce. Add flaked ham. Add mixture to cooked macaroni.

Pour into greased 2-quart baking dish. Bake in preheated 350 degree oven for about 45 minutes (or until hot and bubbly).

Variation: Top with buttered bread or corn flake crumbs before baking.