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Mac & Cheese Bake. R.
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INGREDIENTS: | |
2 1/2 cups | uncooked Barilla Plus elbow macaroni |
1 3/4 cups | Non-fat or Original Soy milk |
4 TBSP | Smart Balance Buttery Spread, melted, divided |
2 TBSP | whole wheat flour |
1/2 tsp | pepper |
4 | eggs,, (2 whole eggs, 2 egg whites only), beaten |
2 1/2 cups | shredded cheddar cheese, divided |
1 piece 100% | whole wheat bread broken up into fresh breadcrumbs |
* Non-Stick Cooking Spray
METHOD:
Cook macaroni according to package directions in boiling water; drain and set aside. Combine milk, 3 TBSP melted Smart Balance, flour, pepper, eggs and egg whites in a mixing bowl; whisk until smooth.
Spray a shallow 2 quart making dish with non-stick cooking spray. Layer half of the cooked macaroni in the bottom of the dish; sprinkle with 2 cups cheese and top with remaining macaroni. Pour milk and egg mixture over macaroni. Toss breadcrumbs over the top of macaroni and cheese mixture.
Bake at 350*, uncovered, for about 45 to 50 minutes, sprinkle with remaining cheese and continue baking about 5 minutes longer.
Approximate nutritional analysis per serving: 290 calories (16 grams of protein, 24 grams of carbohydrates, 14.5 grams of fat, 2.3 grams of fiber)
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