Macaroni and Cheese

 Creamy, cheesy Macaroni recipe… enjoy it.




  • 1  (8-ounce) package elbow macaroni
  • 2  tablespoons  reduced-calorie margarine
  • 2  tablespoons  all-purpose flour
  • 2  cups  fat-free milk
  • 1 1/2  cups  (6 ounces) shredded reduced-fat sharp Cheddar cheese
  • 1/2  teaspoon  salt
  • 3  tablespoons  egg substitute
  • Cooking spray
  • 1/4  teaspoon  paprika




1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

2. Preheat oven to 350°.

3. Melt margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese and salt, stirring until cheese melts. Gradually stir about one-fourth of hot cheese mixture into egg substitute. Add to remaining hot mixture, stirring constantly.

4. Combine cheese sauce and pasta; pour into a 2-quart baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes or until thoroughly heated.




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