1 (7 oz.) pkg. Creamettes elbow macaroni (2 c. uncooked)
2 tbsp. butter
3 tbsp. flour
1 tsp. salt, if desired
1 tsp. parsley flakes
3/4 tsp. dry mustard
1/4 tsp. pepper
2 c. milk
2 1/2 c. shredded American cheese
2 c. diced cooked ham
1 (10 oz.) pkg. frozen asparagus cuts, thawed, drained
1 (6 oz.) jar Green Giant sliced mushrooms, drained
3 tbsp. dry bread crumbs

Prepare Creamettes elbow macaroni according to package directions; drain. Set aside.

Heat oven to 350 degrees. In large saucepan, melt butter. Stir in flour, salt, parsley flakes, dry mustard and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Add cooked macaroni, ham, asparagus and mushrooms; mix well. Pour into buttered 2 quart casserole. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly. Refrigerate leftovers. 4 to 6 servings.

TIP: One 10.5 ounce can Green Giant cut spears asparagus, drained, can be substituted for frozen asparagus.