| 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 |
ts |
Salt |
| 1 |
tb |
Light margarine |
| 1/2 |
c |
Fat free egg substitute |
| 1 |
cn |
(12 oz.) fat free evaporated milk |
| 1/4 |
ts |
Hot red chili peppers |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 1 |
ts |
Dry mustard |
| 9 |
oz |
Shredded low fat sharp cheddar cheese |
INSTRUCTIONS
TOPPING
MACARONI
SAUCE
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, 1998
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