ELBOW MACARONI WITH DANISH BUTTER SAUCE (Anita Hill)

1 lb. (4 cups) elbow macaroni
½ cup butter
1 ½ cups mushrooms, sliced
½ cup Danish blue cheese
1 cup chicken broth
2 Tbs. lemon juice
¼ cup grated Parmesan cheese
1 ½ Tbs. fresh chives, minced
Salt and pepper to taste

Cook macaroni according to package directions. Melt butter in large skillet over low heat and sauté mushrooms for 1 minutes. Add blue cheese and stir until melted. Add chicken broth and lemon juice and simmer over low heat 2 minutes. Add macaroni and salt and pepper; mix thoroughly. Add Parmesan cheese and chives and serve. Serves 6-8.