Ingredients

1 C. uncooked elbow macaroni
boiling salted water
1/3 C. diced celery
1/2 C. heavy cream
1/2 C. grated sharp Cheddar cheese
17 oz. can cream-style corn
1/2 tsp. salt
1/8 tsp. pepper
1/2 C. buttered soft bread crumbs

Cooking Instructions

Preheat oven to 375º. Cook the macaroni in boiling slated water until barely tender, about 8 minutes. Drain macaroni and toss with the celery. Combine the remaining ingredients except the bread crumbs and stir into the macaroni and celery. Turn into a 1 1/2 qt. casserole, sprinkle with bread crumbs and bake for 15 minutes, or until lightly browned and hot. Serves 4.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)