Macaroni-And-Cheese Bake

• 1 cup uncooked elbow macaroni
• 1 cup (4 ounces) shredded Cheddar cheese
• 1 medium onion, chopped
• 1 medium-size green bell pepper, chopped
• 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
• 1 (2-ounce) jar diced pimiento, undrained
• 1/2 cup mayonnaise
• 1/2 cup milk
• 2 cups chopped cooked chicken or turkey
• 1/2 cup Italian-seasoned breadcrumbs

1. Cook pasta according to package directions; drain.
2. Stir together pasta, cheese, and next 7 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish.
3. Bake at 350u0b0 for 15 minutes. Sprinkle with breadcrumbs; bake 10 more minutes or until golden.
4. Note: Recipe may be doubled. Freeze up to 3 months; thaw in refrigerator, and bake as directed.

elbow macaroni, cheddar cheese, onion, green bell pepper, cream of mushroom soup, pimiento, mayonnaise, milk, chicken, italianseasoned breadcrumbs

Taken from www.myrecipes.com/recipe/macaroni-and-cheese-bake (may not work)