1 1/2 cups uncooked elbow macaroni (about 5 oz)
1 cup shredded Cheddar Cheese (about 4 oz)
1 1/2 cups diced cooked chicen or turkey (I used half that)
1 can (4 oz) mushroom stems and pieces, drained
1/4 cup chopped pimiento
1 can (10 1/2 oz) condensed cream of chicken soup
1 cup milk
1/2 tsp salt
1/2 tsp curry powder
Heat oven to 350 degrees. Stir together all ingredients; pour into ungreased 1 1/2 quart casserole. Cover; bake 1 hour.
Don't forget to cover and make sure you bake for 1 hour; otherwise you end up with crunchy macaroni. I like to cut the meat in my recipes in half. It makes our meals not quite as heavy, yet it doesn't sacrifice the flavor.