1/2 lb. shell macaroni, uncooked
1/2 stick butter
2 c. half and half
1 (8 oz.) can tomato sauce
10 oz. frozen broccoli cuts (2 c. fresh)
1/2 lb. fresh mushrooms
1 c. grated Parmesan cheese
Salt and pepper to taste
Garlic to taste

Cook shells, drain well. Cook broccoli and drain. Saute mushrooms in butter. Mix all ingredients together and simmer over low heat (mixture will burn easily). Add salt, pepper and garlic. Let stand on stove or refrigerate several hours before serving. Mixture thickens as it sets. Rewarm before serving. Excellent when reheated. Serves 4 to 6 as a side dish and 2 to 3 as a main dish.