|Macaroni twirls||8 Ounce, uncooked (3 Cups)|
|Cubed cooked ham||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs), unsifted|
|Chicken broth||1 Cup (16 tbs)|
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Shredded cheese||1⁄3 Cup (5.33 tbs) (Gruyere Or Swiss)|
|Dry mustard||1⁄4 Teaspoon|
|Dry sherry||2 Tablespoon|
|Canned sliced mushrooms||4 Ounce, drained (3/4 Cup,)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Cook macaroni twirls according to package directions; drain.
Meanwhile, saute ham in butter or margarine in 2-quart saucepan about 2 minutes; remove ham and set aside.
Saute onion until tender, but not brown; blend in flour.
Gradually add broth and cream; cook over low heat, stirring constantly, until sauce thickens.
Add Gruyere or Swiss cheese, mustard, pepper and sherry, if desired; heat and stir until cheese melts, Add sauteed ham, mushrooms and cooked macaroni.
Turn into buttered 2 1/2-quart casserole or 6 individual shallow casseroles.
Sprinkle Parmesan cheese on top.
Broil 3 to 4 inches from source of heat about 4 minutes, or until lightly brown.