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Macaroni and Cheese

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

Nutrition 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

How to Make It

  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.

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