8 ounces elbow macaroni
4 1/2 tablespoons butter, divided
8 ounces sliced fresh mushrooms
2 tablespoons flour
2 1/4 cups milk
1/8 teaspoon ground black pepper
1 teaspoon salt
2 cups shredded mild Cheddar or Cheddar Jack combination, divided
2 cups diced cooked chicken
1 cup frozen peas, cooked
1 tablespoon fresh chopped parsley
1 cup bread crumbs, soft

Preparation method

Cook macaroni following package directions; drain in a colander and rinse under hot running water. Heat oven to 350°.
Grease a 2 1/2- to 3-quart baking dish.
In a large saucepan, melt 1 tablespoon of butter. Add mushrooms and cook, stirring, until mushrooms are browned. Remove mushrooms to a plate.
Add 2 tablespoons of butter to the same pan and heat over medium heat. Stir in the flour until smooth then gradually stir in the milk. Add pepper and salt; cook, stirring, until thickened. Add the mushrooms back to the sauce along with 1 1/2 cups of shredded cheese. Stir in the parsley, chicken, peas, and drained macaroni. Stir to blend. Spoon the macaroni mixture into a 2 1/2 quart baking dish. Top with the remaining 1/2 cup of shredded cheese.
Melt the remaining 1 1/2 tablespoons of butter and toss with the breadcrumbs. Sprinkle the buttery bread crumbs over the top of the casserole. Bake for 25 minutes, until browned and bubbly.

Recipe terms for this post:

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