1 package (7-oz) elbow macaroni
1 can (10.5-oz) cream of mushroom soup
2/3 cup milk
1/2 teaspoon celery salt
1 cup shredded Cheddar cheese
1 teaspoon Worcestershire sauce
1 - (6 1/2 ounce) can ham, flaked apart with fork
corn flake crumbs
Prepare the macaroni according to the package directions. Drain. Heat together soup, milk, cheese, celery salt, and Worcestershire sauce. Add flaked ham. Add mixture to cooked macaroni. Pour into greased 2 quart baking dish. Top with corn flake crumbs. Bake in preheated 350 degree oven for about 45 minutes. 6-8 servings.
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