1 cup macaroni broken in two-inch pieces
1 1/2 cups hot milk
1 cup soft bread crumbs
1/4 cup melted butter
1 pimiento, chopped
1 tablespoon chopped parsley
1 tablespoon chopped onion
1 1/2 cup grated Kraft American Cheese or Velveeta
3/8 teaspoon salt
1/8 teaspoon pepper
Dash of paprika
3 eggs

Cook the macaroni in boiling salted water, blanch in cold water and drain. Pour the hot milk over the bread crumbs, add the butter, pimiento, parsley, onion, grated cheese and seasonings. Then add the well-beaten eggs. Put the macaroni in a thickly buttered loaf pan, and pour the milk and cheese mixture over it. Bake about 50 minutes in a slow oven, 325°, or until the loaf is firm and will hold its shape when turned out on a platter. Serve with mushroom sauce:

1 1/2 cups milk
1/2 cup liquor drained from mushrooms
1 tablespoon butter
4 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of paprika
1 small can mushrooms

Make sure of the milk, mushroom liquor, flour and seasonings, and when thick, add the mushrooms.

Kraft-Phenix Cheese Corporation @copy1931 “Cheese and Ways to Serve It”