This slimmed-down version of traditional macaroni and cheese is sweet and more akin to a noodle pudding, but it has a definite amount of heat.
The original version contained 615 calories per serving, with 37 grams of fat.
Servings: 8 - 10
- 16 ounces elbow macaroni
- 1/2 cup butter /margarine substitute such as Smart Balance Buttery Spread, melted
- 6 egg whites
- 12 ounces can evaporated skim milk
- 2 to 3 tablespoons sugar
- 1/2 to 1 teaspoon cayenne pepper or hot sauce, such as Tabasco, to taste
- 1/2 teaspoon salt
- 4 cups shredded low-fat sharp cheddar cheese
Prepare the macaroni according to package directions, drain well and transfer to a large bowl. Add the melted butter substitute and mix to combine. Set aside.
Preheat the oven to 350 degrees. Lightly grease a large baking dish and set aside.
Meanwhile, in a small bowl, combine the egg whites, evaporated skim milk, sugar, cayenne pepper or hot pepper sauce to taste and the salt.
Pour the warm, buttered macaroni into the greased baking dish and add 1 cup of the cheese, stirring to combine. Add the egg mixture and stir until well blended. Sprinkle with the remaining cheese and bake for 20 to 25 minutes, or until the cheese has melted and the mixture is set. Serve warm or at room temperature.
Adapted by nutritionist Rebecca M. Mohning, from "The Church Ladies' Celestial Suppers & Sensible Advice," by Brenda Rhodes Miller (HP Books, 2004).
Tested by Eric Lieberman.
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