1 chopped onion
1 lb. sliced mushrooms
2 tbsp. oil
1/4 lb. butter
3 tbsp. flour
2 c. milk
Salt and pepper
1 pinch cayenne pepper
3 1/2 c. cooked (1/2 lb. dry) macaroni
3 tbsp. chopped, fresh parsley
1/2 c. dry bread crumbs
1/4 c. Parmesan cheese

Heat oven to 350 degrees. In a large frying pan, saute onions and mushrooms in 1 tablespoon of oil and 3 tablespoon of butter, about 15 minutes. Add another 3 tablespoon butter and stir until melted. Stir in flour until smooth. Gradually stir in milk. Add 1 1/2 teaspoons of salt, 1/2 teaspoons pepper and the cayenne. Bring to a boil and cook one minute. Stir in macaroni and 2 tablespoon of parsley. Put in 2 quart casserole. Melt remaining 2 tablespoons butter. Combine bread crumbs, Parmesan, 1 tablespoon parsley, 1 tablespoon oil and melted butter. Sprinkle on top. Bake until browned, about 25 minutes.