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Ingredients
- 1 (8 ounce.) pkg. macaroni
- 2 tbsp. reduced calorie butter
- 2 tbsp. flour
- 2 c. skim lowfat milk
- 1/2 teaspoon salt
- 1 1/2 c. (6 ounce.) shredded lowfat sharp Cheddar cheese
- 3 tbsp. egg substitute (or possibly 2 egg whites)
Directions
- 1. Cook macaroni, omitting salt and fat as indicated on package directions. Drain well and set aside.
- 2. Heat butter in a heavy saucepan over low heat; add in flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add in lowfat milk; cook over medium heat, stirring constantly, till thickened. Stir in salt (optional) and cheese, stir till cheese melts. Gradually stir about 1/4 of warm mix into egg substitute; add in to remaining warm mix, stirring constantly.
- 3. Stir cheese sauce into macaroni, pour into a 2 qt baking dish coated with no-stick spray. Sprinkle with paprika. Bake at 350 degrees for 25-30 min. Yield 5 1/2 c.. Per 1/2 c. serving calories 160. Fat 4.5 g. Cholesterol 12 mg. Sodium 265 mg.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 981g | |
| Calories 1789 | |
| Calories from Fat 530 | 30% |
| Total Fat 59.72g | 75% |
| Saturated Fat 35.54g | 142% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 2864mg | 119% |
| Potassium 1611mg | 46% |
| Total Carbs 209.31g | 56% |
| Dietary Fiber 7.7g | 26% |
| Sugars 32.35g | 22% |
| Protein 99.97g | 160% |
