Easy Macaroni and Cheese

Easy Macaroni and Cheese

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From: Diabetic Living Magazine

This updated casserole recipe uses fat-free milk, refrigerated egg product and reduced-fat cheddar cheese, which lower the calories, fat, and carbs in your meal. As an added bonus, this recipe fits into a diabetes-friendly diet.

Ingredients 9 servings

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Original recipe yields 9 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces dried elbow macaroni
  • Nonstick cooking spray
  • 1 (12 ounce) can evaporated, fat-free milk
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 2 teaspoons onion powder
  • ½ teaspoon ground black pepper
  • ¾ cup finely shredded Parmesan cheese (3 ounces)
  • ¼ cup shredded reduced-fat cheddar cheese (1 ounce)
  • ½ teaspoon paprika


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Cook the macaroni according to package directions. Drain pasta and keep warm. Lightly coat a 2-quart baking dish with nonstick cooking spray; set aside.
  2. In a medium bowl, whisk together evaporated milk, egg, onion powder and pepper. Add drained macaroni, Parmesan cheese and cheddar cheese; mix well.
  3. Spread macaroni mixture into prepared baking dish. Sprinkle with paprika. Bake about 25 minutes or until heated through.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 169 calories; 3 g fat(2 g sat); 1 g fiber; 24 g carbohydrates; 11 g protein; 103 mcg folate; 9 mg cholesterol; 5 g sugars; 453 IU vitamin A; 1 mg vitamin C; 249 mg calcium; 1 mg iron; 210 mg sodium; 177 mg potassium
  • Nutrition Bonus: Folate (26% daily value), Calcium (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 lean protein

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