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Macaroni and Cheese

This updated casserole recipe uses fat-free milk, refrigerated egg product, and reduced-fat cheddar cheese, which lower the calories, fat, and carbs in your meal.
MAKES: 9 servings
SERVING SIZE: 1/2 cup
CARB GRAMS PER SERVING: 24
Rated :   by 2 people
Macaroni and Cheese
 

Nutrition Facts Per Serving:

  • Servings Per Recipe: 9
  • Calories: 169
  • Protein(gm): 11
  • Carbohydrate(gm): 24
  • Fat, total(gm): 3
  • Cholesterol(mg): 9
  • Saturated fat(gm): 2
  • Dietary Fiber, total(gm): 1
  • Sodium(mg): 210
  • Diabetic Exchanges

  • Starch(d.e): 2
  • 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.


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