Recipe: Macaroni and Cheese (using cream of mushroom soup)

Macaroni and Cheese
rec.food.recipes/Lesley McBain/2001

1 (10 3/4 ounce) can cream of mushroom soup (low-sodium is fine, but for best results don't use low-fat)
1/2 can milk (measure using empty soup can after you've added soup)
1 (8-oz) box elbow macaroni
1 cup grated extra sharp Cheddar cheese
1/4 cup diced green peppers (optional)
1/4 cup mayonnaise (for best results don't use Miracle Whip or fat-free 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. This will look pale and strange compared to other macaroni and cheese recipes, but it's as it should be.

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 if you please. This is a very forgiving recipe my mother found somewhere many years ago; it's also very good eaten cold from the refrigerator for a midnight snack.