Macaroni and Ham Casserole

1 package (7 ounces) elbow macaroni


2 tablespoons butter

3 tablespoons all-purpose flour

1 teaspoon dried parsley flakes

3/4 teaspoon ground mustard

1/4 teaspoon pepper

2 cups 2% milk

1 package (16 ounces) process cheese (Velveeta), cubed

2 cups cubed fully cooked ham

1 package (10 ounces) frozen cut asparagus, thawed

1 jar (6 ounces) sliced mushrooms, drained

3 tablespoons dry bread crumbs

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. Yield: 6 servings.

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recipe source : Taste of Home