AllWhites® Recipe,
reprinted from allwhiteseggwhites.com
Stovetop Macaroni and Cheese
Macaroni and cheese is always an indulgence but we've trimmed some of the fat with a creative stovetop method for a creamy, cheese sauce. It’s on the table in just 25 minutes, no baking time required!

Preparation: 10 minutes  
Time-To-Table: 25 minutes  
Serving Size: 4

Ingredients:

  • 8 ounces (2 cups) uncooked elbow macaroni
  • 4 tablespoons butter
  • 1/3 cup AllWhites® egg whites egg whites
  • 1 can (5 ounces) fat free evaporated milk*
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 2 (3/4 ounce) individually wrapped Crystal Farms® American cheese slices
  • 1 cup (4 ounces) Crystal Farms® shredded Sharp Cheddar cheese
AllWhites
Substitutions:

* 1 (5 ounce) can regular evaporated milk

Instructions:
    1. In 2-quart saucepan, cook pasta according to package directions; drain. Set aside.

    2. Add butter to saucepan; cook over low heat until butter is melted. Add cooked pasta; stir to coat pasta with butter.

    3. In small bowl stir together AllWhites egg whites, evaporated milk, salt and dry mustard. While continuing to cook pasta over low heat, add AllWhites egg white mixture, stirring constantly. Add Crystal Farms American cheese and Crystal Farms Sharp Cheddar cheese. Cook over low heat, stirring constantly, until cheese is melted and sauce is smooth.



Nutrition Facts:
Calories: 530, Fat: 25 g, Cholesterol: 71 mg, Sodium: 942 mg, Carbohydrate: 53 g, Dietary Fiber: 3 g, Protein: 23 g, Calcium: 379 mg
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