Instructions: Cook macaroni according to package directions and drain. Line the bottom and sides of a metal 9-by-5 inch loaf pan with foil and spray with nonstick cooking spray. Saute onion in butter. In a large mixing bowl, toss together macaroni, onion, hot milk, bread crumbs, cheese (not the sharp cheddar), pimento, parsley and eggs. Stir well. Lay half the noodle mixture into pan. Pack fairly well. Top with shredded sharp cheddar. Top with remaining macaroni mixture. Smooth top.

Bake at 350 degrees for 45 minutes. Cool in pan 20 minutes. This is a must.

While macaroni is cooling, make cheese sauce.

To make sauce: Melt butter with flour, stirring with wire whisk until smooth and lightly browned. Stir in mustard, salt, milk, cheese and sugar. Cook on medium-low heat until smooth. Set aside. To serve, carefully place a serving platter over loaf pan. Turn out macaroni onto platter; loaf should fall out easily. Peel foil from macaroni. Spoon sauce down center of macaroni loaf.

Garnish with fresh parsley. Cut in slices to serve. - Patty Clark, Gilbert, S.C.

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