1 (7 oz.) pkg. elbow macaroni
3 tbsp. butter
1 (10 oz.) can cream of mushroom soup
1 c. mayonnaise
1/4 c. chopped pimento
1/4 c. chopped onion
1/2 c. sliced stuffed olives
4 c. shredded Cheddar cheese
3/4 c. butter cracker crumbs (such as Ritz crackers)

Preheat oven to 350 degrees. Cook macaroni just until tender; drain well. Stir butter, into hot macaroni. Combine soup, mayonnaise, pimento, onion, olives and cheese in large bowl. Add macaroni; mix well. Pour into 2 1/2 quart casserole. Top with crumbs. Bake for 30 minutes or until golden brown and bubbly. Yield: 6 to 8 servings.