|Elbow macaroni||8 Ounce (1 Package)|
|Canned cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Onion||1 Small, grated|
|Shredded cheddar cheese||16 Ounce (4 Cups)|
|Chopped pimento||2 Ounce, drained (1 Jar)|
|Mayonnaise||1 Cup (16 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Cracker crumbs||1 Cup (16 tbs)|
1. Pre-heat oven to 350° F.
2. In a saucepan, cook macaroni according to package directions; drain.
3. In a bowl, combine macaroni with cream of mushroom soup, onion, Cheddar cheese, pimiento, mayonnaise; transfer into a greased 12- x 8- x 2-inch baking dish.
4. In a different bowl, mix butter and cracker crumbs; sprinkle evenly over macaroni mixture.
5. Bake for 30 minutes.
6. Make slices and serve hot. This dish yields 6 to 8 servings.