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Macaroni and Cheese

Yield 2 servings.

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

Cooking Light Light Cooking for Two