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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Macaroni and Cheese

Source: Michigan Surgeon General

A light and easy version of classic macaroni and cheese.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	160.0

Total Carbs	22.1 g

Dietary Fiber	0.8 g

Sugars	5.6 g

Total Fat	3.6 g

Saturated Fat	1.6 g

Unsaturated Fat	0.3 g

Potassium	290.9 mg

Protein	10.5 g

Sodium	172.1 mg

Dietary Exchanges 3.6 Fat, 0.5 Meat, 0.4 Milk, 1.0 Starch, 0.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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.
Combine egg substitute with the milk, then add all seasonings, mix well.
Mix all cheeses and margarine with the macaroni.
Spray a four-quart casserole dish with vegetable spray.
Pour macaroni-cheese mixture in the prepared casserole dish. Pour the egg- milk mixture over the macaroni.
Bake at 350 degrees for approximately 30-40 minutes or until bubbly.