Mercedes Peasant Macaroni and Cheese

1 cup (3 oz) whole wheat elbow macaroni
2 cups cabbage, shredded
1 1/2 tsp butter or margarine, divide
¼ cup onion, chopped
1/2 cup mushrooms, coarsely chopped
1 small glove garlic, crushed (optional)
1 Tbsp all-purpose flour
¼ tsp salt
Pepper to taste
1 cup 1% milk
1/2 cup lightly packed cheese, grated (Swiss or Gruyere)

1. Preheat oven to 375° degrees. Smear a 1-quart casserole with
1/2 tsp butter, set aside.
2. In a large saucepan, cook macaroni according to pkg directions, in rapidly boiling water. Two minutes before end of cooking, add cabbage to water with macaroni, complete cooking macaroni with cabbage.
3. Drain well and set aside.
4. Meanwhile, in heat non-stick skillet, over medium heat, melt remaining butter.
5. Add onion and mushrooms and cook, stirring occasionally, until onions are tender but not brown, about 5 minutes.
6. Stir in garlic and cook another minute.
7. Stir in flour, salt and pepper, then milk. Cook, stirring constantly until sauce comes to a simmer and is slightly thickened.
8. Stir sauce with macaroni and cabbage, and turn into buttered casserole. Sprinkle with cheese and bake 25-30 minutes or until browned.

Bible Text: 3 John
“Tue elder unto the well beloved Gaius, whom I love in the truth. Beloved, I wish above all things that thou mayest prosper and be in health, even as thy soul prospereth.” “