Triple Cheese Macaroni and Cheese

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 350F.

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.

Per Serving: 886 Calories; 41g Fat (59.7% calories from fat); 32g Protein; 31g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 831mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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