Macaroni and Cheese

Ingredients:

-8 ounces (2 cup) whole wheat macaroni noodles (or other whole wheat noodles)

-1 1/3 cup lowfat or nonfat milk

-2 eggs

-2 cups grated extra sharp cheddar cheese (8 ounces) (can substitute a mix of different cheeses including: Fontina cheese,

parmesan cheese, or other cheeses)

-½ tsp salt

-Black pepper

-Optional: 1/8 teaspoon paprika, few grains cayenne in place of the black pepper, 1 sliced pimiento, ¼ cup chopped green

peppers, 2 Tbs chopped parsley, 1 Tbs grated onion, ½ cup thin-sliced mushrooms, 1 teaspoon Dijon mustard

Instructions:

1. Preheat oven to 350 degrees and cook noodles: Fill a large pot with water. Put pot on stove and bring water to a boil. Add whole wheat noodles. Cook until “al dente” (7 to 9 minutes. Check package directions for how long to cook.)

2. As soon as noodles are cooked drain them using a colander. When all the water is removed, place noodles back in the pot,

uncovered to allow them to cool down.

3. While noodles are cooking: Grate cheese.

4. Place layers of macaroni in an oiled baking dish/casserole dish. Sprinkle each layer with grated cheese.

5. Blend eggs, milk, salt, and pepper (and any optional ingredients).

6. Pour egg/milk mixture over noodles.

7. Put in oven at 350 degrees until hot and bubbly on sides and golden brown on top (about 15 to 25 minutes).

Makes 8 servings. (Each serving has 1 grain group, 1 1/4 milk group, ¼ protein group) (If served as the main course,

plan 2 servings per person – therefore, this recipe will serve 4 people)