This is my version of macaroni and cheese. Michele
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Macaroni and Cheese Recipe By :Michele Wilson Serving Size :
8 Preparation Time :0:15 - Start to Finish Time: 0:45
Amount Measure Ingredient -- Preparation Method -------- ------------
-------------------------------- 12 ounces fat-free
evaporated milk 16 ounces elbow macaroni 1 small sweet onion
-- minced 2 cloves garlic -- minced 3 tablespoons butter --
divided 2 tablespoons Worcestershire sauce 2 tablespoons
Dijon mustard 2 cups bread crumbs -- unseasoned 1 cup low
sodium Colby cheese -- shredded 1 cup Monterey jack cheese
-- shredded 4 cups low-sodium cheddar cheese 1 teaspoon
ground nutmeg 1 tablespoon garlic powder
Heat oven to 350 F. Cook macaroni in boiling water per
directions. Drain. Put in 2 quart casserole. Melt 1
tablespoon of butter in large saucepan. Add onion and
garlic. Cook until softened. Add milk, Worcestershire
sauce, nutmeg and mustard to saucepan. Add cheese one cup
at a time and stir until melted. Add cheese sauce to
macaroni in casserole dish. Mix well. Melt butter in small
fry pan. Add bread crumbs and garlic powder and stir until
bread is toasted. Sprinkle on top of macaroni and cheese.
Bake for 30 minutes.
Per Serving: 739 Calories; 34g Fat (42.0% calories from
fat); 35g Protein; 71g Carbohydrate; 2g Dietary Fiber; 96mg
Cholesterol; 505mg Sodium. Exchanges: 4 Grain(Starch); 3
Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 5 Fat; 0 Other
Carbohydrates.
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