1 (7 oz.) pkg. elbow macaroni (2 c. uncooked)
2 (6 3/4 oz.) cans chunk ham, flaked
1 (16 oz.) can sauerkraut, drained
1 (4 oz.) can chopped pimento
1/2 c. sliced green onion
4 tbsp. butter
4 tbsp. flour
3 c. milk
2 c. grated Swiss cheese
3 tbsp. Dijon mustard
1/4 tsp. pepper
1 c. diced buttered rye bread

Prepare macaroni according to package directions. Drain. Combine cooked macaroni, chunk ham, pimento and green onion.

In a medium saucepan, melt butter; stir in flour. Gradually stir in milk. Cook and stir until slightly thickened. Remove from heat. Stir in cheese, mustard and pepper. Combine cheese sauce with macaroni mixture. Pour half of the macaroni into a 3-quart baking dish, layer with sauerkraut and top with remaining macaroni. Garnish with diced rye bread. Bake in a 350 degree oven for 30 minutes. Serves 6 to 8.