|Elbow macaroni||1 1⁄2 Cup (24 tbs)|
|Milk||3 Cup (48 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Soft bread crumbs||2 Cup (32 tbs)|
|Chopped pimento||1⁄2 Cup (8 tbs)|
|Grated process cheese||3 Cup (48 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
Bring 3 quarts water to a rolling boil; add 4 tea- spoons salt and macaroni.
Cook for about 7 minutes.
Drain macaroni; rinse with hot water.
Combine milk and butter in saucepan; cook over low heat until milk is scalded.
Stir in bread crumbs, pimento, cheese, parsley, onion, remaining salt and pepper; fold in eggs and macaroni.
Turn into large greased baking dish.
Bake at 350 degrees for 1 hour or until firm.