1 (8 oz.) pkg. shell macaroni
12 oz. Velveeta cheese, chopped
1 sm. jar pimientos
1 med. onion, grated (not cut up)
1 c. mayonnaise (Hellmann's)
1 can cream of chicken soup

Cook macaroni tender; drain. Add all the other and put into a buttered 9x13x2 inch baking dish.

CRUST TOPPING:

1 sleeve saltine crackers, crushed
3/4 stick butter, melted

Mix well and sprinkle over top of macaroni mixture in dish. Bake at 350 degrees for 15 to 20 minutes or until the top is light brown.