2 c. elbow macaroni
1 (12 oz.) can luncheon meat
butter
3 tbsp. regular all-purpose flour
2 1/2 c. milk
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. prepared horseradish
1 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
1 c. cooked or canned peas
2 tbsp. snipped parsley
1/2 c. shredded sharp cheddar cheese

About 1 hour and 30 minutes before serving.

1. Cook macaroni as package label directs; drain.

2. Start heating oven to 375 degrees.

3. Meanwhile, cut luncheon meat into thin strips, 1" wide. In double boiler melt 3 tablespoons butter; stir in flour, then gradually stir in milk, salt, pepper, horseradish, mustard and Worcestershire sauce. Cook, stirring until thickened and smooth.

4. Stir sauce into macaroni; add luncheon meat, peas and parsley; pour into greased 2 quart casserole. Sprinkle with cheese; dot with 1 tablespoon butter.

5. Bake 30 minutes or until hot.

6. Serve with vegetable juice cocktail, orange salad, brownies a la mode and coffee. Makes 6 servings.