1 lb. enriched spaghetti
1/4 c. butter, melted
1/4 c. enriched flour
1 tbsp. seasoned salt
2 tsp. dry mustard
1/4 tsp. white pepper
3 1/2 c. milk
1 c. shredded Swiss cheese
1 c. shredded Cheddar or American cheese
1 tbsp. parsley flakes
1 tbsp. Worcestershire sauce
1 jar (4 oz.) sliced mushrooms, drained
1 jar (4 oz.) pimiento, drained and chopped
1/2 c. sliced scallions

Cook spaghetti in boiling, salted water (1 gallon water plus 2 tbsp. salt per pound spaghetti) until firm, but not quite tender, 4 to 5 minutes. Drain.

In large sauce pan blend butter, flour, seasoned salt, mustard and pepper. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients. Place mixture in greased 2-quart glass baking dish.

Bake at 350°F 45 to 50 minutes, or until thoroughly heated.

Makes 6 to 8 servings.

Submitted by: Yvonne Bailey