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.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)