1 pound elbow macaroni, cooked as directed
3 cans tuna, in water
½ cup milk
8 ounces mozzarella cheese, part skim, shredded
8 ounces cheddar cheese, lowfat, shredded
2 cans cream of mushroom soup
2 teaspoons white pepper
1 tablespoon parsley, ground
2 stalks celery, chopped
12 ounces American cheese, sliced
DIRECTIONS PREPARATION TIME: 55 mins.
Cook the elbow macaroni in 4 quarts boiling salted water for 6-7 mins. (al dente).
Transfer to a colander, and rinse briefly with hot water.
Mix the macaroni with all of the other ingredients, except the sliced cheese, in a very large bowl.
Pour into a deep, nonstick, greased baking pan (9 x 12).
Spread the mixture evenly in the pan, and cover with cheese slices.
Bake in the oven at 350° for 30 min., or just until the cheese begins to bubble and brown.
SERVING SUGGESTIONS SERVINGS: 6-8