INGREDIENTS
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1 (8-ounce) package elbow macaroni
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2 cups (8 ounces) shredded sharp Cheddar cheese
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1 small onion, finely chopped
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1 (2-ounce) jar chopped pimientos, drained
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4 slices white bread, cut into small pieces
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1 cup milk
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1/4 cup (1/2 stick) butter, melted
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1 tablespoon chopped fresh parsley
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3 eggs, beaten
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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