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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 :

by 1person

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

Diabetic Exchanges

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

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.