Macaroni and Cheese

Oxmoor House
2 servings.


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2 ounces elbow macaroni, uncooked
1 tablespoon all-purpose flour
1/2 cup evaporated skimmed milk, divided
2 teaspoons reduced-calorie margarine
1 1/2 ounces low-fat loaf process cheese spread
Dash of salt
Dash of dry mustard
Dash of pepper
1 tablespoon frozen egg substitute, thawed
Vegetable cooking spray
2 teaspoons fine, dry breadcrumbs
1/8 teaspoon paprika
Roma tomato slices (optional)
Fresh parsley sprigs (optional)


Cook macaroni according to package directions, omitting salt and fat; drain well, and set aside.

Combine flour and 2 tablespoons milk, stirring until smooth. Combine flour mixture, remaining 1/4 cup plus 2 tablespoons milk, and margarine in a small saucepan, stirring well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Add egg substitute, stirring constantly.

Combine cooked macaroni and cheese sauce, stirring well. Pour mixture into a 1 1/2-cup casserole coated with cooking spray. Combine breadcrumbs and paprika; sprinkle in rows on top of macaroni mixture. Bake, uncovered, at 350° for 20 to 25 minutes or until bubbly. If desired, garnish with tomato and parsley.

Created date

August 2009

Nutritional Information

Calories 256
Caloriesfromfat 22 %
Fat 6.3 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.7 g
Carbohydrate 35.4 g
Fiber 0.0 g
Cholesterol 14 mg
Iron 0.0 mg
Sodium 550 mg
Calcium 0.0 mg