2 c. pasta ruffles

Cook as package directs and drained. Preheat oven to 375 degrees. Grease 1 1/2 quart shallow baking dish. In medium saucepan, melt:

2 tbsp. butter

Stir in:

2 tbsp. flour
1 tsp. salt
1 tsp. dry mustard
2 1/2 c. milk

Cook and stir until mixture thickens slightly. Add:

1 c. shredded Cheddar cheese
1 sm. jar (2 oz.) diced pimientos
Cooked pasta (above)

Turn into baking dish. Top with 1 cup shredded Cheddar cheese. Bake 25 to 30 minutes.