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Creamy Mac and Cheese

Servings = 4 | Serving size =2 ounces pasta

This recipe can be multiplied by 2, 3, 4.

Leftovers are good. Reheat gently after adding 1- Tbsp. of 2% milk per serving.

Serve with Roasted Beets or Roasted Acorn Squash or Collard Greens

4 quarts water
8 ounces penne pasta
1/2 of a 4 ounce carton egg substitute
2 tsp cornstarch
1/2 cup 1% milk
5 ounces reduced-fat cheddar cheese (grated)
1/8 tsp salt
fresh ground black pepper

Place the water in a medium stock-pot over high heat and bring to a boil. Add the pasta and cook until done. Do not overcook – the pasta should be cooked al dente.

While the pasta is cooking, combine the egg substitute, cornstarch, 1 % milk, reduced-fat cheddar cheese and salt in a small glass mixing bowl.

Place the mixing bowl in the microwave and heat on high in 30-second intervals until hot. Whisk with a fork after each 30-second interval. Do not allow the mixture to get so hot that it boils.

When the pasta is done, drain well and return it to the pot. Add the cheese mixture and mix well until the cheese is completely melted and creamy.

Add fresh ground black pepper to taste and serve immediately.

Nutrition Facts

Serving size: 2 ounces pasta | Servings 4

Calories 304 | Calories from Fat 36

Amount Per Serving (% Daily Value)

Total Fat 4g (6%) | Saturated Fat 2g (10%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 9 mg (3 %) | Sodium 340 mg (14 %)

Total Carbohydrates 46g (14%) | Sugars 1g

Dietary Fiber 2g (7%) | Protein 19g

Vitamin A 4% | Vitamin C 1 % | Calcium 21% | Iron 14%

Vitamin K 0 mcg  | Potassium  218 mg | Magnesium  42 mg

 
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