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Macaroni and Cheese

10 3/4 ounce can cream of mushroom soup
1/2 soup can milk
8-oz box elbow macaroni
1 cup grated extra sharp Cheddar cheese
1/4 cup diced green peppers (optional)
1/4 cup mayonnaise
1 4-oz can sliced mushrooms (optional)
black pepper to taste

Cook macaroni in boiling water until slightly underdone and drain.
Grate cheese and dice peppers if using. Mix all ingredients in
oven-proof mixing bowl until evenly combined or mix in a regular
mixing bowl and transfer to a glass Pyrex casserole dish.

Bake at 425 degrees for about 25 minutes or until top is lightly
browned and bubbly but not scorched. Serves 4 generous portions
and can be doubled or tripled easily. Add diced onions and/or
leftover ham, turkey, or chicken as a variation.

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