Recipe - Stovetop Macaroni And Cheese

TOPPING
1 cup Fresh bread crumbs
1 pn Salt

MACARONI
One half pound Elbow macaroni
1 One half teaspoon Salt
1 tablespoon Light margarine

SAUCE
One half cup Fat free egg substitute
1 cn (12 oz.) fat free evaporated
milk
One fourth teaspoon Hot red chili peppers
One half teaspoon Salt
One fourth teaspoon Ground black pepper
1 teaspoon Dry mustard
9 ounce Shredded low fat sharp
cheddar cheese

To make topping, preheat oven to 350 degrees. In small baking pan, combine
bread crumbs and salt; spread out into thin layer. Bake until golden brown
and crisp. Set aside.

To make macaroni, bring 2 quarts water to a boil in large saucepan. Add
macaroni and salt; cook until almost tender, but a little firm to bite.
Drain; return to pan. Add margarine and toss to melt.

For sauce, combine egg substitue, milk, red pepper sauce, salt, pepper, and
mustard in bowl.

Pour egg mixture over cooked macaroni and add cheese. Stir over medium heat
until cheese melts, about 5 minutes.

Top with toasted bread crumbs and serve. Makes 4 entree servings or 8 side
dish servings.

Recipe by: The Cincinnati Enquirer

Posted to MCRecipe Digest V1 #994 by L979 L979@aol.com on Jan 8, 1998