Ingredients

1/2 lb. uncooked elbow macaroni
boiling salted water
5 Tbsp. butter
1 small onion, chopped
1 lb. mushrooms, sliced
1 1/2 tsp. flour
1 C. chicken broth
2 C. peeled, chopped and drained fresh tomatoes, or
strained canned tomatoes, chopped
salt to taste
cayenne pepper to taste
2 Tbsp. chopped parsley
1/3 C. grated sharp Cheddar cheese

Cooking Instructions

Preheat oven to 375º. Cook the macaroni in boiling salted water until barely tender, about 8 minutes. Drain. Melt the butter and Saute the onion in it until tender. Add the mushrooms and cook for 5 minutes. Sprinkle with the flour and stir. Stir in the broth and tomatoes. Season with salt and cayenne pepper. Add macaroni and the parsley and turn into a greased casserole. Sprinkle with cheese and bake for 20 minutes, or until cheese melts. Serves 8.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)