Macaroni Mousse

Yield: 6 servings

½ (8 ounce) package macaroni 1 small onion, finely chopped 1½ C (6 ounces) shredded sharp cheddar cheese 1 (2 ounce) jar diced pimiento, drained 2 T chopped green bell pepper 2 t dried parsley flakes 3 T butter ½ t salt ¼ t pepper 1 large egg, lightly beaten 4 slices white bread, crusts removed ½ C slivered almonds 1½ C milk

Cook macaroni according to package directions; drain. Place macaroni in a lightly greased 2 quart baking dish. Combine onion and next nine ingredients; stir in almonds. Cook milk in a small saucepan over low heat just until heated; stir into onion mixture (bread should disolve). Pour over macaroni. Bake @ 350° for 45 to 50 minutes. (I usually double this recipe and bake in a greased 13 X 9 baking dish).