Macaroni and Cheese



  • Prep Time


  • Cook Time


  • Total Time

    1hr 20min

  • Servings


B.Smith is the author of "B. Smith's Entertaining and Cooking for Friends" and "Rituals of Celebrations."


  • 3 cup of whole grain penne pasta
  • 1/4 ounce cup/container fat-free egg substitute
  • 2 cup fat-free evaporated milk
  • 2 tablespoon butter or margarine
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder, optional
  • 1 cup grated 75 percent light cheddar cheese
  • 1 cup fat-free non dairy slices, fine cut


Step 1

  • Preheat the oven to 350 F

Step 2

  • Bring a large pot of water to a boil. Add the pasta and cook for 10 minutes or until tender.

Step 3

  • Meanwhile, beat together the egg substitute, evaporated milk, melted butter or margarine, Worcestershire sauce, salt, and cayenne pepper in a medium sized bow.

Step 4

  • Drain macaroni thoroughly. Layer the macaroni, cheddar and non dairy slices, fine cut in a 1 1/2 quart oven proof dish, ending with a layer of cheese.

Step 5

  • Pour the egg mixture over it, and bake for 35 minutes until golden brown and bubbling. Serve immediately.