Macaroni Casserole Plus

This is a healthier version of macaroni and cheese which I have been cooking for years!  Since I was pregnant with our now 19 year daughter.  The recipe was in the orginal version of What To Eat When You Are Expecting.  I often give this recipe to  my pregnant and nursing friends so I thought I would post it to me by blog.  Its great even if your not pregnant or nursing.

8 ounces high-protein macaroni (wheat if you like)

2 1/2 tablespoons butter or margarine (no trans fats)

2 cups sliced fresh mushrooms

2 Tablespoons whole-wheat flour

2 cups evaporated skim milk

6 ounces low-fat Swiss cheese or cheese of your choice

2 2/3 cups broccoli florets

2 cans water-packed tuna, drained and flaked; or 2 pounds firm-style tofu

1/2 cup whole-wheat bread crumbs

1.  Preheat the oven to 350 degrees.

2.  Cook the macaroni according to the package directions until barely tender.  Rinse with hot water and set aside.

3  Heat 2 tablespoons of the butter over medium heat in a nonstick skillet.  Add the mushrooms and saute' for 3 minutes.  Blend in the flour until smooth.  Lower the heat and gradually stir in the evaporated milk.  Continue cooking and stirring until smooth and slightly thickened, about 5 minutes.

4.  Stir in the grated cheese and cook, stirring constantly, until the cheese melts.  Stir the cheese sauce into the macaroni.  Add the broccoli and tuna or tofu and toss until evenly distributed.  Transfer the mixture into a nonstick casserole dish.

5.  Melt remaining 1/2 tablespoon margarine and blend well with the bread crumbs.  Spread the mixture over the top of the casserole.

6.  Bake until the top is golden brown, about 30 minutes.  Serve piping hot!