Description

A basic Southern-style pimiento cheese spread is combined with macaroni and baked to perfection with a crunchy French fried onion topping. I add some onion powder to the cheese mixture, but a teaspoon or two of fresh grated onion can be added instead.

Directions

1. Heat the oven to 350 F (180 C/Gas 4). Butter a 2 1/2- to 3-quart baking dish.
2. Bring a large pot of about 4 quarts of water to a boil over high heat. Add about 1 tablespoon of salt to the water. Add the macaroni, reduce the heat to medium, and continue boiling until al dente** following package directions. Drain the macaroni well.
3. In a bowl combine the mayonnaise, cream cheese, shredded cheese, drained pimientos, and grated onion. Mix the ingredients together until thoroughly blended. Taste and add salt and freshly ground black pepper, as needed. Add the hot drained macaroni and mix until well blended.
4. Spoon the macaroni and pimiento cheese mixture into the prepared baking dish. 
5. Sprinkle the French fried onions over the casserole.
6. Bake for about 20 to 25 minutes, or until the macaroni and cheese mixture is hot and bubbling around the edges and the topping is lightly browned and crispy.
7. Serve with a simple tossed green salad or fresh sliced tomatoes, or serve it along with a holiday meal or Sunday dinner.