8 oz. sea shell macaroni
1 lb. grated cheese (mild or medium Cheddar)
1/2 c. mayonnaise
1 can cream of mushroom soup
4 oz. sliced mushrooms and juice
1/4 c. onions, diced
large jar pimento, diced
1 tbsp. butter
2 eggs, beaten
1/2 c. evaporated milk

Melt butter, add onion and pimento and saute; cool. Cook macaroni and drain, stir in cheese, mayonnaise, soup, mushrooms and juice, eggs and milk, salt and pepper to taste. Pour into greased oblong Pyrex dish and bake at 325 degrees for 45 minutes.