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Macaroni and Cheese

Macaroni and Cheese

Oxmoor House JULY 2010

  • Yield: 11 servings (serving size: 1/2 cup)

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

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.

Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 0.0%
  • Fat: 4.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.6g
  • Carbohydrate: 9.8g
  • Fiber: 0.4g
  • Cholesterol: 11mg
  • Iron: 0.0mg
  • Sodium: 268mg
  • Calcium: 0.0mg
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