YIELDS
6 to 8 servings
INGREDIENTS
2 quarts water 1 teaspoon salt 1 (8 oz.) package elbow macaroni 4 cups (16 oz.) shredded Cheddar cheese 1 (8 oz.) carton sour cream 1 cup mayonnaise 2 Tablespoons chopped onion 1 (2 oz.) jar diced pimento, undrained 1 cup cheese crackers, crumbled
NUTRITIONAL INFORMATION
No nutrition information available
INSTRUCTIONS
Bring water and salt to a boil in a large Dutch oven; stir in macaroni. Return to a rapid boil, and cook 8 to 10 minutes or until tender; drain. Rinse with cold water; drain Combine macaroni and next 5 ingredients. Spoon into a lightly greased 11 x 7 x ½ inch baking dish; sprinkle with cracker crumbs. Bake at 325 for 30 to 35 minutes.
