Serving Size  : 2 


2 cups lowfat shredded cheese (a mixed blend works well)
   1   cup   evaporated skim milk
     1/8  teaspoon   mustard -- dry
   2      tablespoons   Parmesan cheese
   1 1/2  cups  dry macaroni -- prepare as directed on package


Blend all of the ingredients except for the macaroni, heat on a low-medium heat;  you may need to use a wisk.  Mix into the cooked macaroni and bake at 375°F for about 45-60 minutes or until most of the liquid has evapoarated and the top is a nice crusty brown.

  Notes :   Out of all the things I missed the most when eating light,  this is one  thing I really missed.  Not anymore!  This is a very funky recipe.   For those of you who like it creamy, you might not like this.  This will come out a bit "crumbly",  but I think it's delicious.

Per Serving:  Calories:558.8;  Fat: 23.3g;  Protein: 49.8g;  Carbs: 81.4g;  Cholest: 19mg;  Sodium: 1273mg

I used to fear the word creamy when associated with food.  Not anymore!  :-)