|Elbow macaroni||1⁄2 Pound|
|Cream of mushroom soup||1 Can (10 oz)|
|Milk||1⁄4 Cup (4 tbs)|
|Grated sharp cheese||1 Cup (16 tbs)|
|Diced pimento||1⁄4 Cup (4 tbs)|
|Onion salt||1 Teaspoon|
|Prepared mustard||2 Teaspoon|
|Hard boiled eggs||4|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Melted butter||2 Tablespoon|
Cook macaroni according to package directions; drain.
Combine macaroni, soup, milk, cheese, pi- mento, onion salt, pepper and mustard.
Spoon half the macaroni mixture into greased casserole; arrange 3 eggs on macaroni mixture.
Spoon in remaining macaroni mixture.
Mix bread crumbs and butter; spread over top.
Bake at 350 degrees for 40 minutes.
Serve garnished with remaining egg.