Lip Smacking Macaroni & Cheese

 This recipe is from my sister, Margie Everett.  It is great with any kind of meat such as fried chicken, catfish, pork chops, and, well the list could go on forever.  One secret to its success and great taste is to shred your own cheese; I prefer the Vermont Extra Sharp, but any good sharp rat cheese will do.

Ingredients:

1 – 8 oz. box of small elbow macaroni

1 – Can cream of mushroom soup

1 – Cup real mayonnaise

1 – 4 oz. jar of diced pimento

1 – Finely grated onion

1 – Pound of freshly grated sharp cheddar cheese

1 – Handful of Town House crackers, crushed

1 – Half stick real butter, melted

Cooking Instructions:

Cook the macaroni until al dente, drain well.  Mix with all other ingredients (except crackers and butter) and pour into small baking dish.  Top with crackers, drizzle melted butter on top.  Bake in 325°F oven for about 30 minutes, until casserole is bubbling just right.

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