Macaroni and Cheese Deluxe.
2 c elbow macaroni
Cook in boiling water till tender but firm, about five to seven minutes, and drain.
4 c. grated sharp or medium cheddar cheese
1 can mushroom soup
1 c sliced mushrooms
1 c finely chopped onions
3/4 c mayonnaise (I used Miracle Whip)
1/4-3/4 c finely chopped green pepper (optional)
2 tbsp chopped pimento
Put into greased casserole dish and bake, uncovered, in 350F oven for 30-40 minutes.
This isn't healthy in the least, is it? with all that cheese, and canned soup, and mayo. But it's ridiculously tasty. The original recipe comes from Jean Paré's pasta cookbook. I've never added the pimento, and Paré's recipe calls for only 1/4 c of green pepper, but last night I had no mushrooms so tripled the green pepper amount and it was great.
I'm listing this in the Side Dishes category because if you use it for a Main Course it will only feed two.