I got this out of the Taste of Home Mag. But I added and Took away from it but it turned out wonderful.

2 T Butter
1/4 c flour
1-1/2 c chicken broth
1/2 c cream
1/2 cup shredded cheese (your favorite)
7 Oz elbow macaroni (cooked and drained)
1/2 jar of diced pimientos,drained
1/2 c of green oinon chopped
1/2 c celery chopped
2 cups cooked chicken
salt and pepper to taste

In a large sauce pan, melt butter. Stir in flour until combined. Add cream and 1/2 of chicken broth all at once; stir until smooth. Cook and stir until thickend and bubbly; remove from the heat; add the cheese and stir until melted. Stir in remaining ingredients. Add the other half of the ck. broth. Pour into a 3 QT baking dish. Bake uncovered at 350 for 40 minutes or until heated through. Sprinkle with parsley.