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Macaroni and Cheese
Source: Michigan Surgeon General

A light and easy version of classic macaroni and cheese.

Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Meat , 1/2 Milk , 1 1/2 Starch , 1 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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Ingredients Directions
  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.

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