My version doesn't use eggs but it is a smooth and creamy macaroni and
cheese brcause of the mixture of cheeses.
Michele
http://members.aol.com/michelesrecipes/recipes.htm
Macaroni and Cheese
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,
worcestershiresauce, 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 (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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