1 c. + 2 tbsp. med. sea shells macaroni, uncooked
1 tsp. butter
1/2 c. chopped onion
1 1/2 c. sliced fresh mushrooms
1 tbsp. flour
1 oz. ham, cut into julienne strips
1/2 c. evaporated milk
1/2 c. frozen peas
2 tbsp. grated Romano cheese

Cook pasta according to directions. Drain and set aside. Melt butter in saucepan over medium heat; add onion and saute 5 minutes. Add mushrooms and ham. Saute 2 minutes. Add flour; stir well. Gradually add milk and bring to a boil, stirring constantly. Reduce heat to medium low, add peas and cook 1 minute or until thickened, stirring constantly. Serve over pasta; sprinkle with Romano cheese.