INGREDIENTS

INSTRUCTIONS

This recipe is from the annual milk calendar which is distributed  free
of charge in Ontario (perhaps Canada). My 12 year old daughter  decided
to try this recipe and she has become the maven of macaroni  because of
it. Everyone raves and Leah is proud to have a dish as  wonderful as
her sister's chocolate chip cookies.  In a bowl, toss chesses together
and set aside. Cook pasta. Drain  well. Put into a 13 x 9 baking dish.
Set aside. Melt butter in a  saucepan over medium heat. Add garlic.
Cook for 1 minute. Stir in  flour, mustard powder and nutmeg. Gradually
whisk in milk, making  sure that there are no lumps. Stirring, bring to
a boil, reduce heat  and simmer for 1 minute. Remove from heat. Set
aside 3/4 cup of  tossed cheese. Add remaining cheese to sauce a
handful at a time.  Stir in herbs, salt and pepper. Toss sauce with
pasta. Sprinkle with  reserved cheese. Place baking dish under broiler
for about 1 minute  or until cheese is bubbling. Posted to JEWISH-FOOD
digest V96 #091  From: Heather Chalmers <HCHALMER@flemingc.on.ca>
Date:          Mon, 2 Dec 1996 09:41:14 -0500 (EST)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 653
Calories From Fat: 247
Total Fat: 27.5g
Cholesterol: 89mg
Sodium: 725.2mg
Potassium: 247mg
Carbohydrates: 66.6g
Fiber: 2.9g
Sugar: 6.7g
Protein: 32g