2 (7-ounce) packages thin spaghetti, uncooked*
1/4 cup butter or margarine
1 (8-ounce) package sliced fresh mushrooms
6 green onions, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
2 cups half-and-half or whipping cream
2 cups shredded Cheddar cheese
1/2 cup shredded Parmesan cheese
2 cups chopped cooked ham
Cook pasta according to package directions. Drain and set
aside. Melt butter in a large skillet over medium-high heat; add
sliced mushrooms, green onions, and garlic; saute 3 to 4 minutes or
until tender. Add salt and pepper. Whisk in flour gradually until
blended. Gradually whisk in half-and-half until smooth. Stir in
Cheddar cheese and 1/4 cup Parmesan cheese until melted; stir in
ham and pasta. Pour mixture into a lightly greased 13x9-inch
baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees for 20 to 25 minutes.
*1 (12-ounce) package thin egg noodles may be substituted for
Yield: 6-8 servings.
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