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
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.
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.