This is Matt’s mom’s recipe. It won the blue ribbon at the 1998 University of Georgia Graphic Design School Macaroni and Cheese-off!
- 1 (8 oz.) box elbow macaroni
- ½ lb. medium cheddar cheese
- 1 can cream of mushroom soup
- 1 small jar chopped pimiento
- 1 small chopped onion
- ¾ cup mayonnaise
Cook macaroni according to directions on package. Drain and mix with other ingredients. Bake at 350 degrees until cheese is bubbly (approx. 20-30 min.)
Serve with a side of fatback and a nice bowl of Mrs. Butterworths maple syrup. Implode!