1 (8 oz.) pkg. elbow macaroni
1 (10 3/4 oz.) can cream of
mushroom soup, undiluted
1 small onion, grated
4 c. (16 oz.) shredded Cheddar
1 (2 oz.) jar chopped pimento,
1 c. mayonnaise
3 Tbsp. butter or margarine,
1 c. cracker crumbs
Cook macaroni according to package directions, drain.
Combine macaroni, soup, onion, cheese, pimento and mayonnaise
mixing well; pour into a greased 12 x 8 x 2-inch glass baking
dish. Combine butter and cracker crumbs, mixing well; sprin-
kle over macaroni mixture. Bake at 350 degrees for 30 minutes.
Yields 6 to 8 servings.
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