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ShareMacaroni 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 cupCARB GRAMS PER SERVING:
24
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
- Starch(d.e): 2
- Lean Meat(d.e): 1
Diabetic Exchanges
- 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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