New England Clam Chowder Casserole

1 package (8 ounces) elbow macaroni
2 cups (8 ounces) shredded sharp white Cheddar cheese
2 cans (10-3/4 ounces each) condensed New England clam chowder
1 can (6-1/2 ounces) minced clams, drained
2 scallions, thinly sliced
1/2 teaspoon black pepper
1 cup oyster crackers
1 tablespoon butter, melted

Preheat the oven to 375F. Coat an 8-inch square baking dish with nonstick cooking spray.

Cook the macaroni according to the package directions; drain then return macaroni to cooking pot. Add the cheese, clam chowder, clams, scallions, and pepper to the macaroni; mix well. Pour into the baking dish, sprinkle evenly with the crackers, and drizzle with the melted butter.

Bake for 25 to 30 minutes, or until bubbly and the topping is golden.