Macaroni And Cheese

• 1 (8-ounce) package elbow macaroni
• 2 tablespoons reduced-calorie margarine
• 2 tablespoons all-purpose flour
• 2 cups fat-free milk
• 1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
• 1/2 teaspoon salt
• 3 tablespoons egg substitute
• Cooking spray
• 1/4 teaspoon paprika

1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2. Preheat oven to 350u0b0.
3. Melt margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese and salt, stirring until cheese melts. Gradually stir about one-fourth of hot cheese mixture into egg substitute. Add to remaining hot mixture, stirring constantly.
4. Combine cheese sauce and pasta; pour into a 2-quart baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350u0b0 for 25 to 30 minutes or until thoroughly heated.

elbow macaroni, margarine, flour, milk, cheddar cheese, salt, egg substitute, cooking spray, paprika

Taken from www.myrecipes.com/recipe/macaroni-cheese-5 (may not work)