Ingredients
- 1/2 cup pasteurized process cheese spread
- 2/3 cup evaporated skim milk
- 3 cups elbow macaroni (cooked)
- 1 egg (slightly beaten)
- 2 egg whites
- 1/4 teaspoon paprika
- 1/8 teaspoon dry mustard
- 1/8 teaspoon black pepper
- 1/2 cup sharp cheddar cheese (shredded, about 2 ounces)
Directions
- Heat oven to 400 degrees F. Spray 1-quart casserole with on-stick cooking oil spray. In 1-quart saucepan, combine cheese spread and milk. Cook over low heat, stirring occasionally to prevent sticking, until cheese melts. In casserole, combine macaroni, egg, egg whites and seasonings; mix well. Stir cheese mixture and shredded cheese into macaroni, mixing until blended. Bake at 400 degrees F. 20-25 minutes, until heated through and lightly browned.
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