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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

Rated : Not yet rated

Nutrition Facts Per Serving:

Calories 169
Total Fat (g) 3
Saturated Fat (g) 2
Cholesterol (mg) 9
Sodium (mg) 210
Carbohydrate (g) 24
Fiber (g) 1
Protein (g) 11

Diabetic Exchanges

Starch (d.e.) 1.5
Lean Meat (d.e.) 1

8	ounces dried elbow macaroni
	Nonstick cooking spray
1	12-ounce can evaporated fat-free milk
1/2	cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
2	teaspoons onion powder
1/2	teaspoon ground black pepper
3/4	cup finely shredded Parmesan cheese (3 ounces)
1/4	cup shredded reduced-fat cheddar cheese (1 ounce)
1/2	teaspoon paprika

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.