Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Elbow macaroni |
| 1 can | Luncheon meat (Spam!) cut in strips 1\" wide |
| 1½ tablespoon | Butter |
| 1¼ cup | Flour |
| 1¼ cup | Milk |
| ¾ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ¾ teaspoon | Horse-radish |
| ¼ teaspoon | Worcester sauce |
| ½ teaspoon | Mustard |
| ½ can | Peas |
| 1 tablespoon | Parsely |
| ¼ cup | Grated cheese |
| \N \N | Butter |
Boil elbow macaroni.
In a dbl boiler melt butter, stir in flour, milk, salt, pepper, horse-radish, worcester sauce, and mustard. Stir 'til smooth and thick.
Stir into macaroni and meat. Add peas and parsely. Pour into greased casserole. Sprinkle with cheese, and dot with butter. Bake in 375 F oven for 30 minutes.
Originator unknown. Made first time by Shirley Ford in 2/65, and marked <very> good. U/L by Burt Ford. 1/95 8/95 Submitted By BURTON FORD On 08-16-95