Baked Macaroni

Makes: 10 servings

  • 1lb whole wheat elbow pasta (prepare according to directions)
  • 2-4 tbs unsalted butter
  • 3oz low fat cream cheese
  • 2-2 1/2c unsweetened almond milk
  • 1 egg
  • 2-2 1/2cups sharp cheddar cheese
  • 1/8-1/4c panko crumbs
  • sea salt & black pepper to taste

Preheat oven 375F. Spray baking dish with non-stick cooking spray.

In a bowl, mix almond milk, egg, salt & pepper. Whisk almond milk custard & set aside. Prepare pasta according to directions. Strain & return pasta to pot. Add butter and low fat cream cheese. Mix well until pasta is well coated. Add 1/2c cheese and almond milk custard. Mix well.

Pour half of macaroni mixture to baking dish. Sprinkle with 1/2c of cheese. Pour remaining macaroni and top with remaining cheese. Sprinkle top with panko crumbs. Bake uncovered for 20-30 minutes or until cheese is golden brown & melted.

Nutritional Facts:
241  |  Fat: 10g  |  Fiber: 3g  |  Carbs: 23g   |  Protein: 12g  |  Sugar: 1g  |  Sodium: 196mg