- 4 cups shredded Cheddar cheese
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 cup mayonnaise
- 1 (8 ounce) can mushroom stems and pieces, drained
- 1 medium onion, finely chopped
- 1 (2 ounce) jar diced pimientos, drained
- 4 cups cooked elbow macaroni
- 1 garlic clove, minced
- In a large bowl, combine the first six ingredients; mix well. Stir in macaroni and garlic if desired. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 325 degrees F for 30 minutes or until heated through and cheese is melted.