|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.
Calories 864 Calories from Fat 575
% Daily Value*
Total Fat 64 g98.7%
Saturated Fat 23.4 g116.9%
Trans Fat 0 g
Cholesterol 123.3 mg41.1%
Sodium 1102.1 mg45.9%
Total Carbohydrates 45 g14.8%
Dietary Fiber 2.7 g10.7%
Sugars 5.7 g
Protein 23 g45.8%
Vitamin A 30.7% Vitamin C 15.9%
Calcium 55.3% Iron 8%
*Based on a 2000 Calorie diet