1 tbsp. olive oil
1/3 c. green onions, chopped
1 lg. clove elephant garlic, chopped fine
1 tbsp. all-purpose flour
1 (12 oz.) can evaporated skimmed milk
1/4 c. fresh grated Parmesan cheese
1/4 c. fresh grated Romano cheese
1 tsp. fresh thyme leaves, chopped
1 tsp. fresh basil leaves, chopped
1/2 tsp. fresh dill, snipped off stems
8 to 10 oz. shell macaroni, cooked with no salt or fat

Cook macaroni. Drain and set aside. Melt butter in a saucepan over medium heat. Add green onions and garlic and saute for 2 minutes. Add flour and stir well. Gradually add milk and bring to a boil, stirring constantly. Reduce heat to medium low and cook for 3 minutes or until thickened, stirring constantly. Remove from heat. Stir in cheeses and herbs. Pour over macaroni and toss well to blend. Serve with additional cheese and sprinkle fresh parsley over dish if desired.