2 c. uncooked elbow macaroni
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 c. milk
1 tbsp. chopped onion
1 tbsp. chopped pimento
2 tbsp. chopped green pepper
1/4 tsp. black pepper
1/4 lb. cheese (grated or cubed)
1 (6 1/2 oz.) can of tuna

Cook macaroni according to directions of package. Set aside. Combine soup, milk, chopped onion, pimento, green pepper and black pepper. Place over low heat; add cheese and stir occasionally until cheese is melted.

Mix macaroni and tuna in 1 1/2 quart casserole. Blend in cheese sauce. Bake in moderate 325 degree oven for about 20 minutes.