Recipe - Creamy One-Pot Mac And Cheese

1 cn (385 mL) carnation
evaporated Milk, divided
Water
One fourth cup Chopped onion
3 cup Uncooked macaroni
1 cn (10 oz) cream of mushroom
soup
3 cup Shredded "old" cheddar
cheese
1 teaspoon Worcestershire sauce
One half teaspoon Dry mustard
Salt and pepper

Set aside One half cup e. milk. Add water to remaining e. milk to make 4 1/2
cups. Pour milk mixture into large saucepan. Add onion. Bring mixture to a
boil, stirring frequently. Add macaroni, simmer, uncovered over medlow
heat until pasta is tender (about 15 min); stir frequently. Do NOT drain.
Add soup, cheese, Wor. sauce, dry mustard and reserved e. milk. Cook and
stir over low heat until cheese is melted and sauce is smooth. Add salt and
pepper to taste. Makes about 5 1 One half cup servings.

Per serving: 812 cal, 34 g. Protein, 36 g Fat, 88 g Carbohydrate

Variation: Mexicale Mac and Cheese: Brown 1 pound lean ground beef; drain
fat if necessary. Add to Creamy OnePot Mac and Cheese along with 1 cup of
your favourite salsa.

Posted to EATL Digest 25 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 25, 1997.