2 cans (10 3/4 ounces each) condensed cheddar cheese soup

1 soup can of milk

2 tsp. prepared mustard

1/4 tsp. pepper

4 cups hot cooked spiral pasta (about 3 cups dry)

2 tbsp. dry bread crumbs

1 tbsp. margarine or butter, melted

In 2-quart casserole, combine soup, milk, mustard and pepper; sitr in macaroni.

In cup, combine bread crumbs and margarine.  Sprinkle over macaroni mixture.