8 ounces macaroni
2 large eggs
1 (12-ounce) can fat free evaporated milk
1 teaspoon dry mustard (dissolved in 1 teaspoon water)
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces low fat shredded cheddar cheese
- Bring 2 quarts of water to a boil in a large pot, add the macaroni and cook for 9 minutes.
- Meanwhile, mix together the eggs, half the evaporated milk, the mustard mixture, the Tabasco, salt, and pepper.
- Drain the pasta, and return to the pot. Set the pot over low heat and stir in the egg mixture and half the cheddar cheese. Continue to cook over low heat, gradually stirring in the remaining evaporated milk and cheddar, until the mixture is hot and creamy. About 5 minutes.
Serves 6, 1-cup servings. Calories: 387, 14 grams of fat, and 1 gram of fiber