1/2 Pound Macaroni
1/2 Cup Minced Well-Drained Canned Red Pimento
2 Tablespoons Grated Onion
2 Tablespoons Finely Minced Parsley
1 Pint Scaled Creamy Milk
1/2 Cup Butter
Cook macaroni in a large amount of salted water about 12 to 15 minutes, or until tender. Drain and cut macaroni into one-inch pieces. Add red pimento, onion, parsley, milk. Salt, pepper, and nutmeg to taste and add butter bit by bit. Mix thoroughly. Turn into a buttered baking dish, sprinkle the top with buttered crumbs, or equal parts crumbs and grated cheese. Bake in a moderate oven (325-350F) 30-35 minutes.
