4 oz. fresh mushrooms
1/2 yellow onion, chopped
1/4 c. butter
1 head broken cauliflower
1 bunch chopped broccoli
1/2 pkg. Lipton's deluxe noodle and sauce Parmesan mix
1/2 tsp. garlic powder
1 tbsp. chicken bouillon
2 lbs. Velveeta cheese, cubed
1/2 pt. half & half
Freshly ground pepper to taste
4 oz. lg. macaroni shells

Saute the mushrooms and onion in the butter until onions are clear. Set aside. Put cauliflower and broccoli in a stock pot and cover with water (about 1/2 inch above vegetables). Bring to a boil and cook until broccoli is bright green and tender-crisp. Add Lipton's mix, macaroni, garlic, and bouillon. Cook on high, 10 more minutes, or until macaroni is tender. Lower heat and add cubed cheese, mushrooms, onions, half & half, and pepper. Heat thoroughly slowly; serve. Makes about 6 quarts.