4 cups cooked small elbow macaroni (about 2 cups uncooked)
1 jar (2 oz) sliced pimientos, drained
Preheat oven to 350°F. Grease a shallow 1 1/2-quart casserole with butter or cooking spray.
In a 3-quart saucepan, whisk cream cheese, milk, salt and pepper over medium heat. Cook, whisking constantly, until cream cheese is melted. Remove from heat; stir in 1 cup shredded cheese, cooked macaroni, peas and pimientos. Spoon into casserole; top with remaining 1/4 cup shredded cheese.