Macaroni and Cheese

• 2 cups elbow macaroni
• 1/2 cup egg substitute
• 1 teaspoon no-salt seasoning mix
• 1/2 teaspoon black pepper
• 1 cup light cheddar cheese
• 1 cup shredded American cheese
• 3 teaspoons light margarine
• 1/2 teaspoon paprika
• 4 cups skim milk
• 1 teaspoon salt substitute

1. Bring 1/2 gallon water to a 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.

source: Michigan Department of Community Health