Light Macaroni And Cheese Italiano(Lo-Fat)

• 2 qt. water
• 8 tsp. low-sodium chicken bouillon
• 8 oz. tube pasta
• 1/2 lb. smoked ham, thinly sliced and cut into 1/2-inch strips
• 1 c. 2% milk
• 1 c. nonfat milk
• 2/3 c. liquid egg substitute
• 1 Tbsp. unbleached all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 3 oz. reduced fat sharp Cheddar cheese, grated (3/4 c.)
• 1 oz. Parmesan cheese, freshly grated (1/4 c.)

1. Preheat oven to 350u0b0.
2. In a large pot, bring water and bouillon to a boil. Add pasta and boil 8 minutes or until just done; drain well. Spray a 9 x 13-inch glass baking dish with nonstick vegetable oil.
3. Place half the pasta in dish and cover with half of the ham strips.
4. Repeat with the remaining pasta and ham.
5. Combine milk, egg substitute, flour, salt and pepper; pour over pasta and ham.
6. Sprinkle with both cheeses and bake about 30 minutes or until custard is set and casserole is lightly browned. Makes 8 servings.

water, chicken bouillon, tube pasta, ham, milk, nonfat milk, liquid egg substitute, flour, salt, freshly ground pepper, cheddar cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880661 (may not work)