Healthier Than Kraft Macaroni & Cheese

• 12 lb cheddar cheese
• 1 cup fat-free evaporated milk
• 34 teaspoon sea salt
• 34 teaspoon dry mustard (optional)
• 6 tablespoons egg whites, beaten
• 8 cups water
• 2 cups uncooked elbow macaroni (I use brown rice macaroni)
• 13 cup shredded cheddar cheese
• 2 tablespoons low-fat milk
• 14 teaspoon salt

1. Prepare Sauce: Cut cheese into small pieces and melt in double boiler.
2. Add evaporated milk, salt and mustard.
3. Remove from heat & stir in egg whites.
4. Return to double boiler.
5. Cook, stirring, until egg whites thicken slightly.
6. Remove from heat.
7. Pour into dish & cover with plastic wrap.
8. Refrigerate until well cooled.
9. Prepare macaroni:.
10. Over high heat, Bring water to boil in a large saucepan.
11. Add macaroni & cook for 10-12 minutes until tender, stirring occasionally.
12. Mix cheddar cheese, 1/2 c previously prepared cheese sauce, and milk in double boiler over medium heat, stirring.
13. Add salt.
14. When melted & smooth, cover & set aside.
15. When macaroni is cooked, drain excess water but do not rinse.
16. Mix in cheese sauce/cheddar mix until well blended, and serve.

cheddar cheese, milk, salt, dry mustard, egg whites, water, elbow macaroni, cheddar cheese, lowfat milk, salt

Taken from www.food.com/recipe/healthier-than-kraft-macaroni-cheese-222250 (may not work)