Macaroni and Cheese Bake

From Diana Rattray
Baked macaroni and cheese with eggs and American cheese, along with pimiento and other seasonings.

INGREDIENTS:

• 3/4 cup evaporated milk
• 1/2 cup water
• 1 cup diced process American cheese (Velveeta)
• 1 1/2 tablespoons butter
• 1 cup soft bread crumbs
• 2 tablespoons minced onion
• 2 to 3 tablespoons chopped pimiento
• 2 tablespoons fresh minced parsley
• 3/4 teaspoon salt
• dash pepper
• 2 eggs, beaten
• 2 cups cooked macaroni
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• milk, to thin soup

PREPARATION:

Combine milk, water, cheese, and butter in a large saucepan; bring to a boil. Remove from heat and mix in the bread crumbs, onion, pimiento, parsley, and seasonings. Fold in beaten eggs and cooked macaroni. Pour into a greased 2-quart baking dish. Bake at 350° for 45 minutes.

In a saucepan, heat soup with 3 to 4 tablespoons milk, or enough to thin slightly. Pour hot soup mixture over casserole. Return to oven and bake for 5 to 10 minutes longer.