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Ingredientes
- 1 (8 ounce.) pkg. macaroni
- 2 tbsp. reduced calorie butter
- 2 tbsp. flour
- 2 c. skim lowfat milk
- 1/2 teaspoon salt
- 1 1/2 c. (6 ounce.) shredded lowfat sharp Cheddar cheese
- 3 tbsp. egg substitute (or possibly 2 egg whites)
Direcciones
- 1. Cook macaroni, omitting salt and fat as indicated on package directions. Drain well and set aside.
- 2. Heat butter in a heavy saucepan over low heat; add in flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add in lowfat milk; cook over medium heat, stirring constantly, till thickened. Stir in salt (optional) and cheese, stir till cheese melts. Gradually stir about 1/4 of warm mix into egg substitute; add in to remaining warm mix, stirring constantly.
- 3. Stir cheese sauce into macaroni, pour into a 2 qt baking dish coated with no-stick spray. Sprinkle with paprika. Bake at 350 degrees for 25-30 min. Yield 5 1/2 c.. Per 1/2 c. serving calories 160. Fat 4.5 g. Cholesterol 12 mg. Sodium 265 mg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 6 servings | |
| Calories 298 | |
| Calories from Fat 88 | 30% |
| Total Fat 9.95g | 12% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 477mg | 20% |
| Potassium 268mg | 8% |
| Total Carbs 34.88g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.39g | 4% |
| Protein 16.66g | 27% |
