Macaroni And Cheese

• 2 ounces elbow macaroni, uncooked
• 1 tablespoon all-purpose flour
• 1/2 cup evaporated skimmed milk, divided
• 2 teaspoons reduced-calorie margarine
• 1 1/2 ounces low-fat loaf process cheese spread
• Dash of salt
• Dash of dry mustard
• Dash of pepper
• 1 tablespoon frozen egg substitute, thawed
• Vegetable cooking spray
• 2 teaspoons fine, dry breadcrumbs
• 1/8 teaspoon paprika
• Roma tomato slices (optional)
• Fresh parsley sprigs (optional)

1. Cook macaroni according to package directions, omitting salt and fat; drain well, and set aside.
2. Combine flour and 2 tablespoons milk, stirring until smooth. Combine flour mixture, remaining 1/4 cup plus 2 tablespoons milk, and margarine in a small saucepan, stirring well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Add egg substitute, stirring constantly.
3. Combine cooked macaroni and cheese sauce, stirring well. Pour mixture into a 1 1/2-cup casserole coated with cooking spray. Combine breadcrumbs and paprika; sprinkle in rows on top of macaroni mixture. Bake, uncovered, at 350u0b0 for 20 to 25 minutes or until bubbly. If desired, garnish with tomato and parsley.

elbow macaroni, flour, milk, margarine, process cheese, salt, mustard, pepper, frozen egg substitute, vegetable cooking spray, breadcrumbs, paprika, tomato, parsley sprigs

Taken from www.myrecipes.com/recipe/macaroni-cheese-0 (may not work)