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Macaroni and Cheese

Macaroni and Cheese

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Rated: 4
  • Makes: 9 servings
  • Prep 15 mins
  • Bake 25 mins
  • Serving Size: 1/2cup
  • Carb Grams Per Serving: 24

Ingredients

  • 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

Directions

  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.

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.

Diabetic Exchanges

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

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