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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 11 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
2. Cook pasta according to package directions, omitting salt and fat.
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 cheese mixture into egg substitute. Add egg substitute mixture to remaining cheese 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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