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Originally shared on the web 11/08/2016

8-oz. pkg. multi-grain protein elbow macaroni, uncooked
5-oz can evaporated milk
1 c. 2% milk
1/3 c. water
2 t. butter
3 T. all-purpose flour
1/2 t. salt
1 T. dried, minced onion
3/4 c. shredded sharp Cheddar cheese
1/2 c. sharp low-fat Cheddar cheese
1/2 c. plain whole-grain panko bread crumbs
Garnish: chopped tomatoes, green onion

Cook macaroni according to package instructions; drain. Combine evaporated milk, milk, and water; set aside. Melt butter in a medium saucepan over medium heat. Add flour and salt, whisking until blended. Add onion and evaporated milk mixture, stirring well to avoid lumps. Add cheese. Simmer until cheese melts and sauce is thickened, stirring frequently. Stir in macaroni. Pour into a lightly greased 8"X8" baking pan. top with remaining low-fat cheese and panko. Bake, uncovered, at 350 degrees for 30 minutes, or until bubbly and lightly golden. Garnish with chopped tomatoes and green onion. Serves 6.

Nutrition Per Serving: 310 calories, 12g total fat, 8g sat fat, 36mg cholesterol, 441mg sodium, 39g carbohydrate, 4g fiber, 15g protein