2 cups macaroni
1/2 cup chopped onions
1/2 cup evaporated skim milk
1 medium egg, beaten
1/4 teaspoon black pepper
1-1/4 cup shredded, low fat sharp Cheddar cheese
As needed: Nonstick cooking oil spray
Cook macaroni according to directions. (Do not add salt to the cooking water.) Drain and set aside. Spray a casserole dish with nonstick cooking oil spray. Preheat oven to 350 degrees.
Lightly spray saucepan with nonstick cooking oil spray. Add onions to saucepan and saute for about 3 minutes.
In another bowl, combine macaroni, onions, and the remaining ingredients and mix thoroughly. Transfer mixture into casserole dish.
Bake for 25 minutes or until bubbly. Let stand for 10 minutes before serving.
Recipe makes 8 servings.
Serving size: 1/2 cup
Calories: 200; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 34mg; Sodium: 120mg
Did You Know?
Macaroni, with its roots in medieval Italy, and cheese is another food we can thank Thomas Jefferson for bringing to the States from France.
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