Boil elbow macaroni until tender; drain (do not rinse); set aside.
In bowl, mix soup, evaporated milk and pimiento;
Add half of cheese;
Stir in macaroni and salmon;
Pour into greased baking dish.
Sprinkle rest of cheese around edge of baking dish.
Bake on center rack of oven until bubbly hot or about 20 minutes.
Let stand 5-10 minutes before serving.
Serve hot from dish.
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