Servings: 10
Serving size: 1/2 cup |
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2 cups elbow macaroni
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1/2 cup egg substitute
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1 teaspoon no-salt seasoning mix
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1/2 teaspoon black pepper
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1 cup light cheddar cheese
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1 cup shredded American cheese
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3 teaspoons light margarine
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1/2 teaspoon paprika
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4 cups skim milk
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1 teaspoon salt substitute
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- Bring 1/2 gallon water to boil, add macaroni noodles and stir. As soon as the water has come to a rapid boil, cook for another 3-5 minutes until tender. Turn off heat and drain the noodles and immediately rinse with cold water to cool the noodles. Drain and set aside.
- Combine egg substitute with the milk, then add all seasonings, mix well.
- Mix all cheeses and margarine with the macaroni.
- Spray a four-quart casserole dish with vegetable spray.
- Pour macaroni-cheese mixture in the prepared casserole dish. Pour the egg- milk mixture over the macaroni.
- Bake at 350 degrees for approximately 30-40 minutes or until bubbly.
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| Nutrition Facts
Per Serving: Calories: 218; Total Fat: 8g; Saturated Fat: 5g;
Cholesterol: 23mg; Sodium: 355mg; Total Carbohydrate: 22g; Dietary fiber:
1g; Sugars: 6g; protein: 14g
Food Exchanges: 1 1/2 high fat meat;
1 starch/bread
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