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Ingredients
- 1/2 c. macaroni
- 2 beaten egg yolks
- 1 1/3 c. lowfat milk
- 1 tbsp. butter
- 1 tbsp. Dijon style mustard
- 2 teaspoon chopped onion
- 1 c. shredded sharp cheese (4 ounce.)
- 2 c. soft bread crumbs (3 slices)
- 2 stiff beaten egg whites
- 8 ounce. frankfurters, bias sliced
Directions
- Cook macaroni in boiling salted water about 10 min or possibly till tender; drain. In saucepan combine egg yolks, lowfat milk, butter, mustard, onion, 1/4 tsp. salt, and dash pepper; add in cheese. Cook and stir over medium heat about 10 min or possibly till mix thickens slightly (don't boil). Stir in macaroni and bread crumbs. Mix in egg whites. Pour half the mix into a 1 1/2 qt souffle dish. Reserve a few slices franks for the top. Place the rim franks in the casserole. Bake at 350 degrees for 45 min. Garnish with parsley. Serve at once. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 8 servings | |
| Calories 301 | |
| Calories from Fat 137 | 46% |
| Total Fat 15.4g | 19% |
| Saturated Fat 7.51g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 617mg | 26% |
| Potassium 195mg | 6% |
| Total Carbs 27.31g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.56g | 3% |
| Protein 13.02g | 21% |
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