Macaroni and Cheese

I made this up tonight out of stuff we had on hand because the resident 2-year-old was not in good shape (behavior-wise) to go to the store with me.

8 oz small shell pasta
3 Tbsp butter, divided
¼ cup flour
2 cups skim milk
¾ cup shredded Italian cheese mixture
1 cup 2% milk shredded cheddar; more or less to taste
2 Tbsp gorgonzola
1 small can mushroom pieces
¼ cup dry bread crumbs (I used plain; if you have flavored ones, I’m sure they would do fine)
salt and white pepper to taste
Dried parsley

Boil pasta in salted water. Melt 2 ½ Tbsp butter in medium saucepan. Add flour and stir until combined. Gradually add milk, stirring constantly. When it thickens, add a little salt and pepper. Add cheese, continuing to stir constantly. When cheese is melted, remove from heat. Taste and add more salt and pepper. Drain pasta when al dente. Put pasta in mixing bowl and add cheese sauce.

Drain mushrooms and stir into pasta. Put remaining butter into small dish. Microwave until melted. Combine with bread crumbs. Pour pasta into 1 ½ - quart baking dish. Sprinkle bread crumb/butter mixture. Sprinkle parsley over top.

Bake at 350 degrees for about 20 minutes. Makes 4 servings.