1 (7 oz.) pkg. elbow macaroni
1/4 c. butter
1/4 c. chopped onion
3 tbsp. flour
2 1/2 c. milk
1 beef bouillon cube
1 tsp. salt
1 tsp. Worcestershire sauce
1 c. shredded American cheese
1/2 c. sliced mushrooms
2 c. (1/2 inch cubes) leftover beef, pork, ham, etc.
1/2 c. buttered bread crumbs

Cook macaroni until tender as directed on box; drain. Melt butter in saucepan, saute onion until tender, do not brown. Blend in flour. Add milk and bouillon cube, stirring constantly. Cook and stir until sauce is smooth and thickened. Add salt, Worcestershire sauce and cheese, stir until cheese is melted. Add mushrooms and meat.

Combine sauce with macaroni and pour into greased 2-quart casserole dish. Sprinkle with bread crumbs. Bake in moderate oven for 30 minutes until lightly browned.