2 cups uncooked elbow macaroni

4 tablespoons butter

Z\v cup all-purpose flour

Z\v cup finely chopped green onion

Kosher salt and black pepper to taste

Z\x teaspoon dried mustard

Z\x teaspoon dried sage

Z\x teaspoon dried thyme

2Z\x cups milk

1 10-ounce package frozen chopped broccoli, cooked and drained (about 1Z\x cups)

2 cups cubed, cooked turkey

1 cup sharp cheddar cheese, shredded

Z\x cup dry bread crumbs, tossed with 1 tablespoon melted butter

Preheat oven to 350 degrees. Cook macaroni according to package directions; drain and set aside. In a medium saucepan, melt the 4 tablespoons of butter over low heat. Add flour, green onion, salt, pepper, mustard, sage and thyme; stir until well blended.

Gradually stir in milk until blended. Bring to a boil; cook, stirring constantly, until mixture is thickened and bubbly, about three minutes. Stir in broccoli, macaroni, turkey and cheese. Transfer mixture to a two-quart casserole. Sprinkle buttered bread crumbs on top and bake casserole for 30 minutes, or until golden brown.

Serves six.