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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