8 oz. (1/2 pkg.) San Giorgio shell macaroni
1/4 c. butter
1/4 c. minced onion
1/3 c. flour
3 c. milk
1 tsp. salt
Dash each nutmeg and pepper
1 c. shredded sharp cheese
2 tbsp. chopped pimiento
2 cans (7 3/4 oz. each) salmon, drained and flaked
1/4 c. chopped parsley
3 tbsp. butter
1/2 c. San Giorgio bread crumbs

Cook macaroni in boiling salted water as package directs until tender. Drain. Meanwhile melt butter in a saucepan. Add onion, saute 5 minutes. Add flour; cook, stirring constantly for a moment or two. Add milk and continue to stir until mixture comes to a slow boil and thickens. Season sauce with nutmeg and pepper. Add cheese, pimiento, salmon and parsley. Then add macaroni and turn into a buttered 2 quart casserole. Melt remaining butter and toss with crumbs, sprinkle liberally over casserole. Bake in a preheated 350 degree oven for 25 minutes. Serves 6.