1/2 c. butter
1 med. onion, chopped
4 oz. fresh mushrooms, sliced
1/4 c. all purpose flour
3 c. hot milk
3 c. shredded sharp Cheddar cheese
Salt and pepper to taste
1 (8 oz.) pkg. small shell macaroni, cooked and drained
2 c. cooked ham, cubed
Paprika

(Makes 2 casseroles (4 to 5 servings). Cook half the butter in shallow casserole on high (600 to 700 watts) 1 1/2 minutes. Add onion and mushrooms; cook on high 8 minutes, or until onion is limp, stirring after 4 minutes. Remove with slotted spoon. Add remaining butter to shallow casserole; cook on high 1 minutes. Remove from oven and slowly stir in flour. Gradually add half the milk. Cook on high 3 1/2 minutes, stirring after 2 minutes. Add remaining milk; cook on high 3 minutes, stirring after 1 1/2 minutes. Stir in 2 1/2 cups of the cheese. Season to taste with salt and pepper.

In oval casseroles, layer macaroni, onion-mushroom mixture, ham and sauce; repeat. Top with remaining cheese; sprinkle with paprika. Cook one casserole on high 3 minutes, until heated through. Cool other casserole, then cover, label, date, and freeze.