Macaroni and Cheese

Oxmoor House
Mention "macaroni and cheese," and visions of creamy, cheesy, down-home goodness pop into most minds. Our lightened version of this revered comfort food will meet your highest expectations.
6 servings (serving size: 1 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


1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

2. Preheat oven to 350°.

3. 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 of hot cheese mixture into egg substitute. Add to remaining hot mixture, stirring constantly.

4. 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 204
Caloriesfromfat 37 %
Fat 8.4 g
Satfat 3.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.9 g
Carbohydrate 18 g
Fiber 0.7 g
Cholesterol 21 mg
Iron 0.0 mg
Sodium 491 mg
Calcium 0.0 mg