INGREDIENTS
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1 (8-oz.) package elbow macaroni
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1 (8-oz.) block sharp Cheddar cheese, shredded
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3 tablespoons butter
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1 (4-oz.) jar diced pimiento, drained
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1/4 cup all-purpose flour
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3/4 cup fine, dry breadcrumbs
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2 1/2 cups milk, divided
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3/4 cup freshly grated Parmesan cheese
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1 teaspoon salt
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2 large eggs, lightly beaten
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1/4 teaspoon ground red pepper
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Vegetable Oil
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1/8 teaspoon garlic powder