Cooking Time: 45 min
1 (8-ounce) package elbow macaroni
2 cups (8 ounces) shredded sharp Cheddar cheese
1 small onion, finely chopped
1 (2-ounce) jar chopped pimientos, drained
4 slices white bread, cut into small pieces
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon chopped fresh parsley
3 eggs, beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray; set aside.
2. Cook macaroni according to package directions; drain, rinse, and drain again.
3. In a large bowl, combine remaining ingredients; mix well. Add macaroni and mix until well combined then spoon mixture into prepared baking dish.
4. Bake 30 to 35 minutes, or until center is set.