Macaroni and Cheese
This updated version of the classic comfort food takes advantage of ingredients, such as fat-free milk, refrigerated egg product, and reduced-fat cheddar cheese, to lower calories, fat, and carbs.
CARB GRAMS PER SERVING:
24


Nutrition Facts Per Serving:
- Calories169
- Total Fat (g)3
- Saturated Fat (g)2
- Cholesterol (mg)9
- Sodium (mg)210
- Carbohydrate (g)24
- Fiber (g)1
- Protein (g)11
- Starch (d.e.)1.5
- Lean Meat (d.e.)1
Diabetic Exchanges
| 8 | ouncesdried elbow macaroni |
| Nonstick cooking spray | |
| 1 | 12-ounce canevaporated fat-free milk |
| 1/2 | cuprefrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten |
| 2 | teaspoonsonion powder |
| 1/2 | teaspoonground black pepper |
| 3/4 | cupfinely shredded Parmesan cheese (3 ounces) |
| 1/4 | cupshredded reduced-fat cheddar cheese (1 ounce) |
| 1/2 | teaspoonpaprika |
1. Preheat oven to 350 degrees F. Cook the macaroni according to package directions. Drain pasta and keep warm. Lightly coat a 2-quart baking dish with nonstick cooking spray; set aside.
2. In a medium bowl, whisk together evaporated milk, egg, onion powder, and pepper. Add drained macaroni, Parmesan cheese, and cheddar cheese; mix well.
3. Spread macaroni mixture into prepared baking dish. Sprinkle with paprika. Bake about 25 minutes or until heated through. Makes 9 (about 1/2-cup) servings.
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