7 ounce package elbow macaroni
3/4 cup water
1/3 cup nonfat dry milk
12 ounce can corned beef, chopped
1 cup shredded process American cheese
10 1/2 ounce can condensed cream of celery soup
2 tablespoons instant minced onion
1 teaspoon onion salt
Chopped green pepper
Chopped pimiento

Preparation Instructions:

In saucepan, cook macaroni as directed on package; drain. In large skillet, mix water and milk. Stir in macaroni and remaining ingredients. Heat on grill over medium heat, stirring occasionally, until bubbly. Sprinkle with green pepper and pimiento. 5 servings.