Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

8

  ounces

  elbow macaroni -- cooked and drained

1

  tablespoon

  unsalted butter

1

  small

  shallot -- minced fine

1

  clove

  garlic -- minced fine

10

  ounces

  fat free evaporated milk

1

  teaspoon

  low sodium Worcestershire sauce

1

  teaspoon

  Dijon mustard

2

  cups

  Kraft Three Cheese

2

  cups

  Kraft Triple Cheddar Cheese

1

  tablespoon

  unsalted butter

1/2

  cup

  panko

Heat oven to 350°F.

Cook macaroni according to directions and drain.

Melt 1 tablespoon butter in large saucepan. Add shallot and garlic and cook until softened.

Add milk, Worcestershire, and Dijon and cook until warmed through.

Add cheese a handful at a time and cook until melted.

In a casserole dish mix macaroni and sauce together.

In a small frying pan melt 1 tablespoon of butter. Add panko and cook until golden. Sprinkle panko over macaroni.

Bake for 30 minutes.

Makes 8 servings.