Macaroni And Cheese

• 8 oz. elbow macaroni
• 2 Tbsp. low-fat butter
• 1/4 c. breadcrumbs
• 2 Tbsp. chopped parsley
• 1 c. grated low-fat Mozzarella or Fontina cheese
• 1 1/3 c. skim milk
• 1/2 tsp. paprika
• salt to taste
• 12 oz. fresh cleaned mushrooms, wipe clean
• 1/8 tsp. nutmeg
• 2 Tbsp. freshly grated Parmesan cheese
• 1 c. grated Gruyere cheese
• 2 eggs
• pinch of cayenne pepper

1. Preheat oven to 350u0b0.
2. Cook the pasta in boiling water until just tender.
3. Drain and reserve.
4. Trim mushroom stems; cut stems and caps into slices.
5. Melt butter in a nonstick skillet.
6. Raise heat to medium, add mushrooms and cook 3 minutes or until just tender.
7. Sprinkle with nutmeg; set aside.
8. In a small bowl, combine breadcrumbs, Parmesan and parsley.
9. Reserve until ready to use.
10. Lightly grease a 2 1/2-quart ovenproof casserole.
11. Place 1/3 of reserved mushrooms.
12. Mix the 2 grated cheeses together; cover mushrooms with 1/3 of the cheeses.
13. Repeat layer twice, ending with grated cheeses.
14. Whisk together milk, eggs, paprika, cayenne and salt.
15. Pour over casserole.
16. Sprinkle top with breadcrumb mixture; bake for 1 hour or until top is golden and cheeses are melted and a bit bubbly.

elbow macaroni, lowfat butter, breadcrumbs, parsley, mozzarella, milk, paprika, salt, mushrooms, nutmeg, parmesan cheese, gruyere cheese, eggs, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002897 (may not work)