|Elbow macaroni||8 Ounce (2 Cups)|
|White sauce||2 Cup (32 tbs)|
|Shredded process sharp american cheese||8 Ounce|
|Cubed cooked ham/Canned pork luncheon meat||2 Cup (32 tbs)|
|Canned sliced mushrooms||3 Ounce (Drained)|
|Chopped pimiento||2 Teaspoon|
|Broken cashews||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
While macaroni cooks, prepare Medium White Sauce.
Stir cheese into hot sauce until melted.
Return drained macaroni to kettle.
Stir in ham, mushrooms, pimiento and cheese sauce; heat through.
To serve, sprinkle with cashews.
Garnish with snipped parsley.