5 tbsp. chopped green onions
8 tbsp. butter
1 lb. fresh mushrooms, chopped
7 tbsp. regular flour
2 1/2 c. regular milk (warm in microwave & set aside)
2 c. heavy cream (it's whipping cream & comes in sm. carton in dairy section) (warm in microwave & set aside)
1 c. grated Gruyere cheese (Kroger's deli cheese section has it, it's sold in a block. Don't grate until ready to use it)
1 c. Parmesan cheese
1 1/2 tsp. salt & milled pepper to taste
1 sm. head cauliflower (just flowerettes, not stems, crisply steamed & set aside. Could substitute with broccoli or add fried chicken livers)
8 oz. dry cavetelli pasta or jumbo shell macaroni, boiled

Saute green onions in butter in deep saucepan until soft. Add mushrooms and simmer 10 minutes, stirring often. Blend in flour, warmed milk and heavy cream, stirring constantly until the sauce is smooth and thick. Add cheeses, salt and pepper and heat until cheese melts and sauce is mixed well. Stir in crisply steamed cauliflower and cooked pasta. Heat until warmed through. Serve with salad and garlic or cheese bread for a complete filling meal. Serves 5 to 6.