1 pkg. (8 oz.) small 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. milk
3 cans (7 1/2 oz. size) king crabmeat, drained
1 can (3 oz.) button mushrooms, drained
1 can (3 oz.) chopped mushrooms, drained
1 can (4 oz.) pimientos, 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, pimiento, Worcestershire, and Tabasco; mix until well blended. Turn into 13 x 9 x 2 inch baking dish. Sprinkle with cheese. Bake, uncovered, 30 minutes, or until bubbling hot and cheese is melted. Makes 10 servings.