CREAMY BAKED MACARONI

1 (7-ounce) package  Elbow Macaroni (2 cups uncooked)

1 (10 ¾ ounce) can cream of chicken soup

1 cup milk

2 green onions, chopped

1 (2 ounce) jar diced pimento, drained

½ teaspoon dry mustard

¼ teaspoon bottled hot pepper sauce (note: I use a full ½ teaspoon)

1 ½ cups cubed Gouda cheese (1/2 inch cubes, about 8 ounces)

2 tablespoons buttered breadcrumbs

Prepare Elbow Macaroni according to package directions; drain.  Blend soup, milk, onion, pimento, mustard and hot pepper sauce.  Combine macaroni, soup mixture and cheese; mix well.  Pour into 2-quart baking dish (I butter the inside of the dish before adding the mixture).  Sprinkle the buttered breadcrumbs over the mixture.  Bake in a 400-degree oven until bubbly, 25 to 35 minutes.  Refrigerate leftovers.  Serves 6.