Macaroni and Cheese

Oxmoor House
11 servings (serving size: 1/2 cup)


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1 (8-ounce) package elbow macaroni
2 tablespoons reduced-calorie margarine
2 tablespoons all-purpose flour
2 cups fat-free milk
1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
1/2 teaspoon salt
3 tablespoons egg substitute
Cooking spray
1/4 teaspoon paprika


Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat.

Melt margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese and salt, stirring until cheese melts. Gradually stir about one-fourth cheese mixture into egg substitute. Add egg substitute mixture to remaining cheese mixture, stirring constantly.

Combine cheese sauce and pasta; pour into a 2-quart baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes or until thoroughly heated.

Created date

April 2008

Nutritional Information

Calories 111
Caloriesfromfat 0.0 %
Fat 4.6 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.6 g
Carbohydrate 9.8 g
Fiber 0.4 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 268 mg
Calcium 0.0 mg