Ingredients

• 6 to 8 cups of al-dente cooked pasta.  I used elbow macaroni, but use whatever you prefer
• 1 large white onion, finely chopped
• 4 cloves of garlic, minced
• 2 tablespoons bacon grease
• 2 tablespoons butter
• 4 cups of coursely chopped mushrooms, whichever variety you like
• 1 to 2 cups of spiced flour. I use Kentucky Kernel, but there are regional brands and blends in most grocery stores
• 2 to 3 cups of milk
• 3 to 4 cups fresh peas, boiled or steamed to preferred doneness.  Steamed broccoli florets would probably be a good substitute/addition.
• 2 cups shredded mozzerella or cheddar cheese

In a large saucepan, melt the butter and bacon fat together and roll the pan to coat the bottom.  Add the onion and garlic and saute until the onion begins to soften.  Add mushrooms, mix with the onion/garlic mixture, and cover.  Stir occasionally.  If the mushrooms soak up too much of the fat, add more, but sparingly.  Once the mushrooms cook down a bit and give up most of their moisture, stir in the flour one or two tablespoons at a time.   Once all of the liquid in the pan is absorbed, stop adding flour, but continue to stir until the mixture starts to form doughy balls that are starting to brown on the bottom of the pan.  Add milk one cup at a time, stirring constantly, until all of the dough is floating and starting to dissolve into the milk.  The resulting sauce should be runnier than cream gravy, but thicker than milk.  Stir in the peas and pasta, then transfer all of it to a 13 x 9 inch pan.  Spread the pasta into an even layer in the pan, then sprinkle the cheese over the top.  Put into a 350 degree oven for 15 to 20 minutes.  This will cause the cheese to melt and toast, and the pasta to soak up any excess liquid in the sauce.  Let stand 5 minutes after taking out of the oven to let the cheese cool down from “lava” to “edible”. 

This went really well with the baked turkey breasts we had with it last night, and should compliment just about any meat dish.  The spiced flour adds enough salt, pepper, and other flavors that I didn’t add anything else, but the sauce can be adjusted to fit any taste.  It isn’t exactly health food, but it is a great side dish.