Vegetarian Lunch - cooking recipe

Ingredients

1 (7 1/4 oz.) pkg. macaroni and cheese dinner
1/4 c. margarine
1/2 c. sliced carrots
1/2 c. sliced celery
1/2 c. chopped green pepper
2 Tbsp. minced onion
1/4 c. margarine
1/4 c. milk
1 Tbsp. diced pimiento, drained

Preparation

Cook macaroni according to package directions; drain.
While macaroni is cooking, melt 1/4 cup margarine in large skillet.
Add vegetables.
Cook over low heat, stirring occasionally, until crisp-tender.
Remove from heat and add drained macaroni.
Stir in remaining margarine and milk.
Sprinkle contents of cheese sauce packet over top.
Add pimiento and mix gently.
Heat until mixture reaches serving temperature.