Macaroni and Cheese - Vegetarian

Amount     

Measure         

Ingredient -- Preparation Method

--------        

------------         

--------------------------------

12             

ounces           

fat-free evaporated milk

16              

ounces           

elbow macaroni

1                

small               

sweet onion -- minced

1                

clove             

garlic -- minced

2                

tablespoons   

butter -- divided

1                

tablespoons   

A-1® Steak Sauce

1                

tablespoons   

Dijon mustard

1/2                

cups                

panko

1                

cup                  

low sodium Colby cheese -- shredded

1                

cup                  

Monterey Jack cheese -- shredded

4    cups  low-sodium sharp cheddar cheese -- shredded

1                

teaspoon        

ground nutmeg

1                

teaspoon     

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, A-1® Steak 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 2 tablespoons of butter in small fry pan. Add panko and garlic powder and stir until bread crumbs are toasted. Sprinkle on top of macaroni and cheese. Bake uncovered for 30 minutes in a 350°F oven. 

Makes 8 servings.

Per Serving: 639 Calories; 32g Fat (44.5% calories from fat); 32g Protein; 56g Carbohydrate; 2g Dietary Fiber; 93mg Cholesterol; 211mg Sodium. Exchanges: 3 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

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