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.
Prep Time:
15 mins
Total Time:
40 mins
Servings:
Makes 9 (about 1/2-cup) servings.
Ingredients
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8 ounces dried elbow macaroni
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Nonstick cooking spray
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1 12-ounce can evaporated fat-free milk
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1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
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2 teaspoons onion powder
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1/2 teaspoon ground black pepper
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3/4 cup finely shredded Parmesan cheese (3 ounces)
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1/4 cup shredded reduced-fat cheddar cheese (1 ounce)
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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 information
Calories 169, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 9 mg, Sodium 210 mg, Carbohydrate 24 g, Fiber 1 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
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