|Milk||1 1⁄2 Cup (24 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Red bell pepper/Canned pimiento, finely chopped||1 , finely chopped|
|Chopped parsley||1 Tablespoon|
|Onion||1 Teaspoon, chopped|
|Shredded cheddar cheese/Mild cheddar cheese||1⁄2 Cup (8 tbs)|
|Eggs||3 , slightly beaten|
|Uncooked elbow macaroni||1 Cup (16 tbs), cooked in salted water|
Scald milk; add bread crumbs, butter, red pepper or pimiento, parsley, onion, salt, and cheese; blend well.
Stir in eggs, then add well-drained cooked macaroni.
Pour into a greased 2-quart baking dish, set in a shallow pan of hot water, and bake in a 350° oven for about 1 hour, or until firm.