1 (8 oz.) pkg. sm. shell macaroni
1/2 c. butter
1/2 c. chopped green pepper
1/2 c. chopped green onion
1/2 c. all-purpose flour
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. white pepper
1 qt. (4 c.) milk
3 (7 1/2 oz.) cans king crabmeat, drained
8 oz. canned mushrooms, button and/or chopped, drained
1 (4 oz.) jar pimentos, drained and chopped
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco
2 c. Cheddar cheese, grated

Cook macaroni as package label directs; drain. Preheat oven to 350 degrees.

Meanwhile, in hot butter in Dutch oven, saute green pepper and onion until tender, about 5 minutes. Remove from heat. Stir in flour, salt, mustard and pepper until well blended. Gradually stir in milk. Bring to boiling, stirring constantly; reduce heat, and simmer 3 minutes. Remove from heat.

Add macaroni, crab, mushrooms, pimento, Worcestershire, and Tabasco; mix until well blended. Turn into 9x13 inch baking dish. Sprinkle with cheese. Bake, uncovered, 30 minutes, or until bubbling hot and cheese is melted. Makes 10 servings. This casserole freezes well and can be divided into 2 or 3 meals easily.