Ingredients
1 package (7 ounces) elbow macaroni2 tablespoons butter3 tablespoons all-purpose flour1 teaspoon dried parsley flakes3/4 teaspoon ground mustard1/4 teaspoon pepper2 cups 2% milk1 package (16 ounces) process cheese (Velveeta), cubed2 cups cubed fully cooked ham1 package (10 ounces) frozen cut asparagus, thawed1 jar (6 ounces) sliced mushrooms, drained3 tablespoons dry bread crumbs
Preparation
Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, parsley, mustard and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted.
Drain macaroni; add to cheese sauce. Stir in the ham, asparagus and mushrooms. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
