1/2 lb. elbow macaroni (2 c.) cooked and drained
2 slices bread, broken into pieces
1 1/2 c. milk
1/2 lb. processed American cheese, cubed (2 c.)
1 onion slice, 1/4 inch thick
1/4 c. parsley sprigs
3/4 tsp. salt
1/4 tsp. dry mustard

Preheat oven to 375 degrees F. Place 1 slice bread in blender container. Cover and blend on a medium speed about 5 seconds. Empty container and repeat for second slice bread. Set aside for topping.

Place remaining ingredients, except macaroni, in blender container. Cover and blend on a medium speed approximately 20 seconds. Place cooked macaroni in a 1 1/2 quart casserole. Pour sauce over macaroni, mix gently. Top with bread crumbs. Bake for 30 minutes. Yield: 4 servings.