8 oz. shell or elbow macaroni
1/4 c. butter
3/4 c. minced onion
3/4 c. minced parsley
1/3 c. enriched flour
1/2 tsp. salt
Dash of pepper
3 c. milk
1 c. shredded sharp cheese
2 tbsp. chopped pimiento
1 c. drained flaked salmon (7 oz. can)
Buttered bread crumbs

Cook macaroni in boiling salted water until tender (about 7 minutes). Drain. While macaroni is cooking, melt butter in large saucepan. Add onion and parsley and cook for 5 minutes, stirring occasionally.

Stir in flour, salt and pepper. Add milk gradually, stirring constantly. Blend in cheese, then pimiento and salmon.

Add macaroni to salmon mixture and turn into lightly greased 2 quart casserole. Top with buttered crumbs. Bake at 350 degrees about 25 minutes. Yield: 4 to 6 servings.