PEASANT MACARONI AND CHEESE

1 1/2 t butter, divided
3 oz whole wheat macaroni, uncooked (1 C)
2 C shredded cabbage (1/4 small head)
1/4 chopped onion
1 oz coarsely chopped mushrooms (1/2 C)
1 small clove garlic, crushed
1 T flour
1/4 t salt
Pepper
1 C milk
1/2 C lightly packed grated swiss or gruyere cheese (2 oz)
Preheat oven to 375. Smear a 1-qt casserole with 1/2 t butter, set aside. In a 3-qt saucepan, cook macaroni. Two minutes before end of cooking time, add cabbage to macaroni, complete cooking macaroni with cabbage. Drain and set aside.
Meanwhile, in a heavy nonstick 10-inch skillet over med. heat, melt remaining butter. Add onion and mushrooms, cook until onions are tender but not brown. Stir in garlic and cook another minute. Stir in flour, salt, and pepper to taste, add milk and cook, stirring constantly, until suce comes to a simmer and is slightly thickened. Stir sauce with macaroni and cabbage, transfer to casserole, sprinkle with cheese and bake 25-30 min until cheese is browned and mixture is bubbly.