1 (7 oz.) pkg. elbow macaroni
2 tbsp. butter
3 tbsp. flour
1 tsp. salt
1 tsp. parsley flakes
3/4 tsp. dry mustard
1/4 tsp. pepper
3 tbsp. dry bread crumbs
2 c. milk
2 1/2 c. shredded cheese
2 c. diced, cooked ham
1 (10 oz.) pkg. frozen asparagus cuts, thawed
1 (6 oz.) jar sliced mushrooms

Prepare elbow macaroni as directed; drain. Set aside. Heat oven to 350 degrees. In large saucepan, melt butter. Stir in flour, salt, parsley, flakes, dry mustard, and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Add cooked macaroni, ham, asparagus, and mushrooms; mix well. Pour into buttered 2 quart casserole. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly. Refrigerate leftovers.