1 (8 oz.) pkg. macaroni
2 tbsp. reduced calorie butter
2 tbsp. flour
2 c. skim milk
1/2 tsp. salt
1 1/2 c. (6 oz.) shredded lowfat sharp Cheddar cheese
3 tbsp. egg substitute (or 2 egg whites)

1. Cook macaroni, omitting salt and fat as indicated on package directions. Drain well and set aside.

2. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Stir in salt (optional) and cheese, stir until cheese melts. Gradually stir about 1/4 of hot mixture into egg substitute; add to remaining hot mixture, stirring constantly.

3. Stir cheese sauce into macaroni. Pour into a 2 quart baking dish coated with no-stick spray. Sprinkle with paprika. Bake at 350 degrees for 25-30 minutes. Yield 5 1/2 cups. Per 1/2 cup serving calories 160. Fat 4.5 g. Cholesterol 12 mg. Sodium 265 mg.