Swiss Macaroni Recipe
- 1 (7 ounce) package elbow macaroni
- 1 (2 ounce) jar diced pimientos, drained
- 2 eggs, lightly beaten
- 1 cup half-and-half cream
- 1 small onion, chopped
- 2 tablespoons minced fresh parsley
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1 cup soft bread crumbs
- 1 cup shredded Swiss cheese
- 1/4 cup butter or margarine, melted
- Cook macaroni according to package directions; drain and place in a greased 11-in. x 7-in. x 2-in. baking dish. Stir in the pimientos. In a bowl, combine the eggs, cream, onion, parsley, salt and pepper. Pour over macaroni mixture. Sprinkle with bread crumbs and cheese; drizzle with butter. Bake, uncovered, at 350 degrees F for 30 minutes or until golden brown.
