Low Fat 4 cheese baked maccaroni
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 cups whole wheat macarroni shells 2 cups shredded cheddar -light2 cups shredded colby and monterrery - light4 oz sliced velveeta cheese - light1/2 cup parmesan1/4 stick low cal margerinepepperpaprika4 tsp splenda1/2 cup egg beaters1/4 cup milk - skim
Makes about 6-8 servings
Cook noodles as directed on package.
Lightly spray a large pan with non-stick cooking spray on sides and bottom.
In seperate bowl mix egg and milk together.
After draining noodles, leave in pot and add the butter, paprika, pepper, splenda.
Mix to coat.
Add milk and egg mixture.
Layer bottom of the pan with about 1/3 of the noodles.
Add about 1/3 of each cheese in layers except parmesan.
Complete layers until all noodles and cheese are used.
Sprinkle parmesan cheese on top.
Cover tightly with foil and bake on 375 for about 25-30 mins.
Remove foil and bake another 15 mins or until mac and cheese is firm and not loose.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user MSLYNNWOOD.
Cook noodles as directed on package.
Lightly spray a large pan with non-stick cooking spray on sides and bottom.
In seperate bowl mix egg and milk together.
After draining noodles, leave in pot and add the butter, paprika, pepper, splenda.
Mix to coat.
Add milk and egg mixture.
Layer bottom of the pan with about 1/3 of the noodles.
Add about 1/3 of each cheese in layers except parmesan.
Complete layers until all noodles and cheese are used.
Sprinkle parmesan cheese on top.
Cover tightly with foil and bake on 375 for about 25-30 mins.
Remove foil and bake another 15 mins or until mac and cheese is firm and not loose.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user MSLYNNWOOD.
Nutritional Info Amount Per Serving
- Calories: 388.7
- Total Fat: 14.3 g
- Cholesterol: 33.1 mg
- Sodium: 723.0 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 4.3 g
- Protein: 26.4 g
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