6 large hard-boiled eggs
8 oz macaroni
2 1/2 cups 1% milk
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. mustard
Fresh chopped parsley for garnish
1 cup cooked peas

Make sure eggs are cooled completely. Cook pasta as directed, drain well.

In a large saucepan, beat milk into flour until smooth. Add salt and pepper. Cook over low heat, stirring constantly, until sauce is thickened. Remove from heat, stir in mustard.

Coarsely chop egg whites and stir into sauce, along with cooked peas. Chop egg yolks. Serve macaroni topped with sauce and chopped egg yolks. Sprinkle with parsley.

Submitted by: Sherry Monfils