Stovetop macaroni and cheese

Yield: 4 Servings

Measure Ingredient
1 cup Fresh bread crumbs
1 pinch Salt
½ pounds Elbow macaroni
1½ teaspoon Salt
1 tablespoon Light margarine
½ cup Fat free egg substitute
1 can (12 oz.) fat free evaporated milk
¼ teaspoon Hot red chili peppers
½ teaspoon Salt
¼ teaspoon Ground black pepper
1 teaspoon Dry mustard
9 ounces Shredded low fat sharp cheddar cheese




To make topping, preheat oven to 350 degrees. In small baking pan, combine bread crumbs and salt; spread out into thin layer. Bake until golden brown and crisp. Set aside.

To make macaroni, bring 2 quarts water to a boil in large saucepan. Add macaroni and salt; cook until almost tender, but a little firm to bite.

Drain; return to pan. Add margarine and toss to melt.

For sauce, combine egg substitue, milk, red pepper sauce, salt, pepper, and mustard in bowl.

Pour egg mixture over cooked macaroni and add cheese. Stir over medium heat until cheese melts, about 5 minutes.

Top with toasted bread crumbs and serve. Makes 4 entree servings or 8 side dish servings.

Recipe by: The Cincinnati Enquirer Posted to MC-Recipe Digest V1 #994 by L979<L979@...> on Jan 8, 1998

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