| • | Cook and drain macaroni according to the package directions.
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| • | Take a saucepan and melt down butter all over medium-low heat.
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| • | Add celery, onion and green pepper.
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| • | Cook them until tender.
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| • | Now add soup, milk, and chopped cheese, mix well.
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| • | Cook until cheese is melted, keep stirring.
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| • | Combine the cheese mixture with macaroni, turkey, pimiento, salt, and nutmeg.
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| • | Place it to a buttered 3-quart casserole, top with toasted chopped up almonds.
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| • | Bake at 350°F for about 30 minutes until red-hot and bubbly.
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