2 tbsp. butter
2 tbsp. flour
2 c. milk
2 c. Monterey Jack or Mozzarella cheese
3/4 c. grated Parmesan cheese
6 oz. spaghetti, extra thin, cooked, drained
1 1/2 - 2 c. chopped, cooked chicken or turkey
1 (4 oz.) can mushrooms, drained or 8 oz. fresh mushrooms, sliced
2 tbsp. chopped pimiento

Melt butter in saucepan over low heat. Blend in flour. Gradually add milk; cook, stirring constantly until thickened. Add 1 1/2 cups cheese and 1/2 cup Parmesan cheese. Stir until melted. Add spaghetti, chicken, mushrooms and pimiento. Mix lightly. Spoon into 2 quart casserole. Bake at 350 degrees for 20 minutes. Top with remaining cheeses. Continue baking until cheese is melted, 3 to 5 minutes. Makes 6 servings.