1 3/4 c. macaroni
1 1/4 c. cubed Velveeta cheese (1 lb.)
3/4 c. milk
3 tbsp. onion
1/2 tsp. mustard
1/2 tsp. salt
1 tbsp. pimento

Cook macaroni until tender; drain. Melt cheese in milk over low heat. Saute onion in water. Stir macaroni into cheese mixture. Add onion and pour into shallow baking dish. Top with buttered crumbs, cheese slices or tomato slices, or with ketchup. You may sprinkle finely chopped chives on top, if you like. Bake 15 to 30 minutes or until bubbly at 350 degrees.