Creamy Mac and Cheese

Servings: 2 | Serving size: 2 ounces pasta with sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied. Leftovers are good. Reheat gently after adding 1- Tbsp. of 2% milk per serving.

Serve with Healthy Caesar Salad or Zucchini Salad or a vegetable side of your choice.

Ingredients

• 4 quarts water
• 4 ounces whole wheat or gluten-free elbow pasta
• 1 large egg
• 1/4 cup 2% milk (1 % milk will work)
• 2 1/2 ounces reduced-fat cheddar cheese (grated)
• 1/8 tsp salt
• fresh ground black pepper to taste

Place the water in a medium stock-pot over high heat and bring to a boil. Add the pasta and cook until done. Do not overcook - the pasta should be cooked al dente.

While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the reduced-fat cheddar cheese and salt.

When the pasta is done, drain well and add it to the pot with the cheese over medium heat. Stir well until the cheese is completely melted and creamy. Don't let the mixture boil, and when the sauce is very thick, remove from the heat.

Add fresh ground black pepper to taste, stir, and serve immediately.