1 (8 oz.) pkg. small shell macaroni
1/2 c. butter
1/2 c. chopped green pepper
1/2 c. chopped green onion
1/2 c. all-purpose flour
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. white pepper
1 qt. milk
1 1/2 lb. cooked crab meat or 3 (7 1/2 oz.) cans, drained
1 (3 oz.) can mushrooms, drained and chopped
1 (4 oz.) can pimento, drained and chopped
1 tsp. Worcestershire sauce
1/4 tsp. hot sauce
2 c. grated Cheddar cheese

Cook macaroni as package directs and drain. Preheat oven to 350 degrees.

Heat butter in Dutch oven. Saute pepper and onion until tender, about 5 minutes. Remove from heat. Stir in flour, salt, mustard and pepper until well blended. Gradually stir in milk.

Return to heat and bring to boil, stirring constantly. Reduce heat and simmer 3 minutes. Remove from heat. Add remaining ingredients. Mix well. Put in 13 x 9 x 2 inch baking dish -sprinkle with the cheese. Bake uncovered 30 minutes until bubbling hot and cheese is melted. Makes 10 servings.