| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | American | Pasta & ric, Side dishes | 6 | Servings |
INGREDIENTS
| Nonstick vegetable oil cooking spray | ||
| 1 1/2 | c | Elbow macaroni |
| 1 | c | Fat-free cottage cheese |
| 1/2 | c | Light American processed cheese food; cut into cubes |
| 1 | c | Fat-free cheddar cheese; shredded |
| 1 | c | Egg substitute |
| 2 | c | Skim milk |
| 1/4 | ts | Pepper |
INSTRUCTIONS
From: pat hogberg <p_hogberg@hotmail.com> Preheat oven to 350 degrees F. Spray a 1 1/2-quart baking dish with nonstick cooking spray; set aside. Cook the macaroni according to package directions. Meanwhile, place the cottage cheese in a blender or food processor fitted with the steel blade and process until it is smooth. In a large bowl, combine the processed cheese, low-fat and fat-free cheddar and cottage cheeses. When the macaroni is cooked, drain and add to the cheese mixture. In a separate medirum bowl, mix together the egg substitute, skim milk and pepper; mix with the macaroni mixture. Pour the mixture into a prepared baking dish and bake about 45 to 55 minutes or until it is golden brown on top. 280 calories (18% from fat), 6 grams fat (3 grams saturated fat), 28 grams carbohydrate, 28 grams protein, 632 mg. sodium, 24 mg cholesterol, 119 mg calcium, 0 grams fiber. Food exchanges: 2 starch, 3 lean meat. Recipe by: U.S.Rep. Carolyn Kilpatrick in the Detroit Free Press Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998
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