- 8 ounces elbow macaroni, cooked and drained
- 10 3/4 ounces condensed cream of mushroom soup
- 2 1/4 cups shredded cheddar cheese (about 9 oz., divided)
- 3/4 cup Hellmann's or Best Foods Real Mayonnaise
- 1/2 cup 2% milk
- Preheat oven to 375°
- Combine all ingredients except 1/2 cup cheese in large bowl. Season, if desired, with salt and black pepper. Turn into 9-inch baking dish. Sprinkle with remaining 1/2 cup cheese. Bake 30 minutes or until heated through.