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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 ounces elbow macaroni, uncooked |
1 tablespoon all-purpose flour |
1/2 cup evaporated skimmed milk, divided |
2 teaspoons reduced-calorie margarine |
1 1/2 ounces low-fat loaf process cheese spread |
dash of salt |
dash of dry mustard |
dash of pepper |
1 tablespoon frozen egg substitute, thawed |
vegetable cooking spray |
2 teaspoons fine, dry breadcrumbs |
1/8 teaspoon paprika |
roma tomato slices (optional) |
fresh parsley sprigs (optional) |
Directions:
1. Cook macaroni according to package directions, omitting salt and fat; drain well, and set aside.
2. Combine flour and 2 tablespoons milk, stirring until smooth. Combine flour mixture, remaining 1/4 cup plus 2 tablespoons milk, and margarine in a small saucepan, stirring well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Add egg substitute, stirring constantly.
3. Combine cooked macaroni and cheese sauce, stirring well. Pour mixture into a 1 1/2-cup casserole coated with cooking spray. Combine breadcrumbs and paprika; sprinkle in rows on top of macaroni mixture. Bake, uncovered, at 350° for 20 to 25 minutes or until bubbly. If desired, garnish with tomato and parsley.
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