| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | c | Fresh bread crumbs |
| 1 | pn | Salt |
| 1/2 | lb | Elbow macaroni |
| 1 1/2 | t | Salt |
| 1 | T | Light margarine |
| 1/2 | c | Fat free egg substitute |
| 1 | 12 oz. fat free evaporated | |
| milk | ||
| 1/4 | t | Hot red chili peppers |
| 1/2 | t | Salt |
| 1/4 | t | Ground black pepper |
| 1 | t | Dry mustard |
| 9 | oz | Shredded low fat sharp |
| cheddar cheese |
INSTRUCTIONS
1998 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@aol.com> on Jan 8,
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Nutrition (calculated from recipe ingredients)
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Calories: 346
Calories From Fat: 154
Total Fat: 17.5g
Cholesterol: 154.9mg
Sodium: 1702.9mg
Potassium: 397.3mg
Carbohydrates: 29.6g
Fiber: 1.3g
Sugar: 11.3g
Protein: 17.4g