This recipe is written for a 9 x 13 inch baking dish.  But it can easily be scaled down to one-half for a homeowner eating alone.  And wanting leftovers just for tomorrow's lunch.

 

It came from my son-in-law's uncle who loved to cook. And now my son-in-law asks me for it often (I cook one supper a week for them, helps my working-woman daughter and keeps my skills sharp).

 

This is not a diet dish but a once in a while indulgence doesn't hurt a healthy person.  One of my core beliefs!

 

And calories are needed on a cold winter night to keep the bones warm.  Along with a glass of wine. 

 

Try it with a Tabor Hill Demi-Sec.  Learn about Michigan hill country wine, good with everything, and in a wonderful vacation area full of fruit trees, vineyards, and the lake not far away. 

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1  8 oz. box elbow macaroni

1  lb. Velveeta (1/2 large box)

1  can cream of mushroom soup

1/2 cup milk  1 cup mayonnaise

1  2 oz. jar chopped pimentos

1  small onion chopped fine 

1  cylinder Ritz crackers 

1  stick real butter

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Boil macaroni to al dente.     Melt cheese.

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Add soup, milk, mayonnaise, pimentos, and onion to cheese.  

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Mix well.  Add drained macaroni and pour into casserole dish. 

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Melt butter and add crushed crackers. Spread over top. 

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Bake at 350 degrees until bubbly.  

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You're gonna love this but skip the bathroom scale for a while.

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