2 cups uncooked elbow macaroni
1 1/2 cups chopped celery
1 1/2 cups chopped green pepper
1/4 cup chopped onion
1/4 cup butter or margarine
2 cans cream of mushroom soup
2/3 cup milk
2 cups chopped Velveeta cheese
1 (7.6 oz.) can Tuna, drained
Chopped pimento (if you have some)
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup toasted, slivered almonds

Prepare macaroni according to package directions; drain. Cook celery, green pepper and onion in butter until tender. Do not brown. Add soup, milk and cheese. Stir until cheese melts. Combine macaroni, cheese sauce, Tuna, salt, pimento and nutmeg. Pour into a 3 quart baking dish. Top with almonds. Bake in a 350 degree oven for 30 minutes.

8 servings