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.