Mac ‘N’ Cheese With Ham

• 1 package (7 ounces) elbow macaroni
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon dried parsley flakes
• 3/4 teaspoon ground mustard
• 1/4 teaspoon pepper
• 2 cups 2% milk
• 1 package (16 ounces) process cheese (Velveeta), cubed
• 2 cups cubed fully cooked ham
• 1 package (10 ounces) frozen cut asparagus, thawed
• 1 jar (6 ounces) sliced mushrooms, drained
• 3 tablespoons dry bread crumbs

1. Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, parsley, mustard and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted.
2. Drain macaroni; add to cheese sauce. Stir in the ham, asparagus and mushrooms. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350u0b0 for 25-30 minutes or until bubbly.

elbow macaroni, butter, allpurpose, parsley flakes, ground mustard, pepper, milk, process cheese, mushrooms, bread crumbs

Taken from www.tasteofhome.com/recipes/mac-n-cheese-with-ham/ (may not work)