Macaroni and Cheese

Ingredients

• 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

Preparation

1. Preheat oven to 350°.
2. Cook pasta according to package directions, omitting salt and fat.
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 cheese mixture into egg substitute. Add egg substitute mixture to remaining cheese 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.