Macaroni and Cheese
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 eups uncooked macaroni | For vegan: use vegan pasta |
| 3 Eggs | For vegan: use vegan eggs or vegan cream cheese |
| 2 cups shredded lowfat cheddar cheese | For vegan: use vegan cheddar cheese |
| 1 1/2 cup nonfat milk | For vegan: use vegan soy milk |
| 1 teaspoon salt | |
| 1/4 teaspoon paprika |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degree oven. | |
| 2 | In a medium size sauce pan cook pasta according to directions on the package. | |
| 3 | Drain. | |
| 4 | Beat eggs, milk, salt, and paprika in a large bowl. | |
| 5 | Add macaroni and cheese. | |
| 6 | Mix well. | |
| 7 | Bake in a casserole dish for 40 minutes. |
