Source: Michigan Surgeon General

A light and easy version of classic macaroni and cheese.

Servings

2 cup Pasta, macaroni, semolina, elbow, dry
4 floz liquid egg substitute
1 tsp salt free seasoning
0.5 tsp black pepper
1 cup Cheese, cheddar, light, shredded
1 cup Cheese, American, pasteurized, processed, low fat, shredded
3 tsp margarine
0.5 tsp paprika
4 cup fat free milk
1 tsp salt substitute

1 Bring 1/2 gallon water to boil, add macaroni noodles and stir. As soon as the water has come to a rapid boil, cook for another 3-5 minutes until tender. Turn off heat and drain the noodles and immediately rinse with cold water to cool the noodles. Drain and set aside.
2 Combine egg substitute with the milk, then add all seasonings, mix well.
3 Mix all cheeses and margarine with the macaroni.
4 Spray a four-quart casserole dish with vegetable spray.
5 Pour macaroni-cheese mixture in the prepared casserole dish. Pour the egg- milk mixture over the macaroni.
6 Bake at 350 degrees for approximately 30-40 minutes or until bubbly.