2 1/2 gallon boiling water
2 1/2 qt. dry elbow macaroni
5 oz. liquid butter
1 1/4 c. Eggbeaters (egg whites)
1 1/2 qt. skim milk
2 1/2 lb. grated imitation Cheddar

Boil macaroni about 12 minutes or until tender. Drain in colander. Separate into 2 baking pans. Pour butter over macaroni, stir well. Blend Eggbeaters with milk. Add to macaroni. Blend in 1 1/2 pounds cheese. Top with remaining cheese. Bake at 350 degrees for 20 minutes. Serves 50.