1 can (4 ounces) mushrooms stems and pieces, drained
1 jar (4 ounces) diced pimientos, drained
1 package (7 ounces) macaroni, cooked and drained
1-1/2 cups cubed fully cooked ham
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
In a saucepan, saute onion in butter for 3 minutes or until tender. Stir in flour, salt, nutmeg and pepper. Gradually add milk, stirring constantly. Add the green pepper, mushrooms and pimientos. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; add macaroni and mix well.
Spoon half into a greased 13-in. x 9-in. baking pan. Sprinkle with ham and 1/2 cup Parmesan cheese. Top with the remaining macaroni mixture. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 20-30 minutes or until bubbly.