1 (8 oz.) pkg. elbow macaroni
2 tbsp. reduced-calorie butter
2 tbsp. all-purpose flour
2 c. skim milk
1/2 tsp. salt
1 1/2 c. (6 oz.) shredded 1/3 less fat sharp cheddar cheese
3 tbsp. egg substitute
Vegetable cooking spray
1/4 tsp. paprika

Cook macaroni according to package directions, omitting salt fat. Drain well and set aside.

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 and bubbly. Stir in salt and cheese, stirring until cheese melts. Gradually stir about 1/4 of hot mixture into egg substitute; add to remaining hot mixture, stirring constantly.

Stir cheese sauce into macaroni; pour into a 2 quart baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350 degrees for 25 to 30 minutes. Yield: 5 1/2 cups. (160 calories per 1/2 cup serving.)