Iberia Elbow Pasta
of American Cheese
cans (10 3/4 oz.)
mushroom cream soup or asparagus
finely chopped Iberia Pimentos
Salt and pepper to taste
Boil the pasta according to the instructions on the package until soft but firm. Drain and set aside.
In a saucepan over medium high heat, heat milk and cheese until the cheese is melted.
Add the rest of the ingredients, mixing thoroughly together, and cook for a few more minutes until all ingredients are heated.
This dish can be served hot or chilled for a few hours and served cold.