1 (8 oz.) pkg. bow tie macaroni
4 tbsp. butter
1 sm. onion, minced
2 tbsp. flour
1 1/2 c. milk
1 chicken bouillon cube
1/2 tsp. salt
1/8 tsp. pepper
1 (7 oz.) can tuna
12 oz. jar diced pimentos, drained
1 tbsp. chopped parsley for garnish

Cook pasta as directed on label; drain. Return macaroni to saucepan. Keep warm. In a 2 quart saucepan over medium heat, melt butter; add onion and cook until tender, stirring occasionally. Stir in flour until blended; cook 1 minute. Gradually stir in milk, bouillon, salt and pepper; cook until thickened and smooth, stirring constantly. Stir in tuna and pimientos, heat through.

Gently toss macaroni in saucepan with tuna mixture. Spoon mixture into warm bowl. Garnish with parsley. Makes 4-5 servings.