1 pkg. or 2 c. elbow macaroni
8 oz. shredded sharp cheddar cheese
1 3/4 c. milk
3 eggs
2 tbsp. chopped pimento
2 tsp. chicken flavor instant bouillon or 2 chicken flavor bouillon cubes
2 tbsp. butter

Preheat oven to 350 degrees. In medium saucepan cook macaroni according to package directions, drain. In same saucepan add remaining ingredients except 1/2 cup cheese and butter. Mix well. Cook and stir over medium heat 3 to 5 minutes, until bouillon dissolves and cheese melts. Turn into a well greased 8 or 9 inch square baking dish. Top with remaining cheese and butter. Bake 20 to 25 minutes or until bubbly. Let stand 10 minutes before serving. Cut into squares. Refrigerate leftovers.