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Default Macaroni and Cheese

Macaroni and Cheese

Recipe By :Michele Wilson
Serving Size : 8 Preparation Time :0:15
Categories : Pasta

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.

Description: "A new twist on an old favorite."
Source: "Healthy Food That Tastes So Good!"
Copyright: "Michele Wilson © 2003"
Start to Finish Time: "0:45"
- - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 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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