2 c. elbow macaroni, cooked and drained
1 tbsp. butter
2 tbsp. brown sugar
1 (12 oz.) can luncheon meat
1 can (15 1/2 oz.) chunk or cubed pineapple (drained) (save some of the juice)
1 c. (4 oz.) cubed processed American cheese
1/2 c. chunk walnuts
1 (8 oz.) container sour cream
1 (8 oz.) container pineapple yogurt
1/2 tsp. salt
1/2 c. maraschino cherries

In large skillet melt butter, add cubed luncheon meat and brown sugar. Cook and stir until golden brown. In large bowl combine macaroni, luncheon meat, pineapple, cheese, cherries. Blend sour cream and pineapple yogurt and 2 tablespoons pineapple juice and salt. Stir into macaroni mixture. Some mayonnaise may be added for consistency if needed. Decorate top with cherry halves and chunk pineapple. Chill thoroughly. Serves 8 to 10.