• 1 7 oz. pkg. elbow macaroni (2 C. uncooked)
• 2 Tbs. margarine
• 3 Tbs. flour
• 1 Tsp. salt, if desired
• 1 Tsp. parsley flakes
• 3/4 Tsp. dry mustard
• 3 Tbs. dry bread crumbs
• 1 (6 oz.) jar Mushrooms
• 1/4 Tsp. pepper
• 2 C. milk
• 2 1/2 C. shredded American cheese
• 2 C. diced ham
• 1 10 Oz. pkg. frozen asparagus cuts thawed, drained
• 1 10.5 oz. can of Asparagus drained can be substituted for frozen Asparagus

Prepare macaroni as package directs; Drain and set aside. Heat oven to 350 degrees. In large saucepan, melt margarine. Stir in flour, salt, parsley flakes, dry mustard and pepper. Blend in milk; Cook stirring continually until thick and bubbly. Add cheese; Stir until melted. Add cooked macaroni, ham, asparagus and mushrooms; Mix well. Pour into buttered 2 quart casserole. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly.