1 lb. shell macaroni
1 stick butter
4 c. (1 qt.) half and half
2 (8 oz.) tomato sauce
2 (10 oz.) frozen chopped broccoli
1 lb. fresh mushrooms
2 c. grated Parmesan cheese
2 tbsp. garlic powder
Salt & pepper to taste

Cook shells and drain well. Cook broccoli and drain. Saute mushrooms (sliced) in butter. Mix all ingredients together and simmer over low heat. Mix mixture will burn easily. Add garlic powder and salt and pepper. Let stand or refrigerate several hours before serving. Mixture thickens as it sits. Rewarm before serving. Yield: Main dish - 4-6 servings; Vegetable - 6-8 servings.