2 quarts water
1 teaspoon salt
1 (8-ounce) package elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 (4-ounce) package crumbled blue cheese
1 egg, lightly beaten
1 (2-ounce) jar diced pimiento, drained
1/2 cup soft breadcrumbs
1/2 cup walnuts, finely chopped
Garnish: fresh parsley sprig

Bring water and salt to a boil in a large Dutch oven; stir in macaroni. Return to a rapid boil, and cook 8 to 10 minutes or until tender; drain. Rinse with cold water; drain.
Melt butter in Dutch oven over low heat; add flour, stirring until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened. Add blue cheese, stirring until melted. Stir about one-fourth of hot cheese mixture into egg; add to remaining hot mixture, stirring constantly.
Stir in macaroni and pimiento; spoon into a lightly greased 2-quart shallow baking dish. Sprinkle with breadcrumbs and walnuts. Bake at 350° for 35 minutes. Garnish, if desired. Yield: 6 servings.
Note: For blue cheese lovers, increase blue cheese to 2 (4-ounce)