What you need:
3 cups of whole grain penne pasta

1/4 ounce cup/container fat-free egg substitute

2 cups fat-free evaporated milk

2 tablespoons 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

Directions:
Preheat the oven to 350 F

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

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

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

Serve immediately.

Nutritional Info:
Calories: 283
Fat: 4 grams
Saturated fat: 1 gram
Cholesterol: 9 milligram
Sodium: 640 milligram
Carbohydrates: 40 g
Fiber: 3 grams
Sugar: 19 grams
Protein: 26 grams

B.Smith is the author of "B. Smith's Entertaining and Cooking for Friends" and "Rituals of Celebrations."  Learn more at bsmith.com.