Macaroni and Cheese
- Makes: 9 servings
- Serving Size: 1/2cup
- Carb Grams Per Serving: 24
dried elbow macaroni
Nonstick cooking spray
evaporated fat-free milk
refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
ground black pepper
finely shredded Parmesan cheese (3 ounces)
shredded reduced-fat cheddar cheese (1 ounce)
- 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.
- In a medium bowl, whisk together evaporated milk, egg, onion powder, and pepper. Add drained macaroni, Parmesan cheese, and cheddar cheese; mix well.
- 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.
Nutrition Facts Per Serving:Servings Per Recipe: 9
PER SERVING: 169 cal., 3 g total fat (2 g sat. fat), 9 mg chol., 210 mg sodium, 24 g carb. (1 g fiber), 11 g pro.