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1 package ( 7 oz.) elbow macaroni
1 jar (2 oz) diced pimentos, drained
2 eggs, slightly beaten
1 cup half and half cream
1 small onion
2 tbs. Minced fresh parsley
1-1/2 tsp. Salt
1/8 tsp. Pepper
1-cup soft breadcrumbs
1 cup shredded Swiss cheese
1/4 cup butter
Cook macaroni according to package directions; drain and place in dutch oven. In bowl, combine the eggs, cream, onion, parsley, salt and pepper. Pour over macaroni mixture and sprinkle with breadcrumbs and cheese. Drizzle with butter. Bake for 30 minutes or until golden brown. Serves 6
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