UPDATED MACARONI AND CHEESE

8 ozs. elbow macaroni
l2 oz. fresh mushrooms
2 tbsps. butter
l/8 tsp. nutmeg
l/4 cup breadcrumbs
2 tbsps. grated Parmesan
2 tbsps. chopped parsley
l cup grated Jarlsberg or Gruyere cheese
l cup grated Mozzarella
l-l/3 cup milk
2 eggs
l/2 tsp. Papriks
pinch of cayenne pepper
salt to taste
Cook the pasta until al dents. Drain. Trim mushrooms stems; cut teems and caps into slices. Melt buttrer in nonstick skillet. Raise heat to med., add mushrooms and cook 3 mins. or until just tender. Sprinkle with nutmeg; set aside. In small bowl combine breadrumbs, parmesan and parsley. Reserve until ready to use.
Lightly grease 2-l/2 qt. casserole. Place l/3 of pasta on bottom. Cover with l/3 of mushrooms. Mix the 2 grated cheese together; cover mushrooms with l/3 of cheeses. Repeat layers twice, ending with grated cheeses. Whisk together milk, eggs, papriks, cayenne and salt. Pour over casserole. Sprinkle top with breadcrumb mixture. Bake at 350 for l hr. or until top is golden and cheeses are melted and a bit bubbly.
Serves 6 to 8 Prodigy