This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish and check for flour in pre-shredded cheese.
"They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little." -Henry David Thoreau, Author
A great, healthy Mac and Cheese that kids love.
The key to this is to not overheat the sauce. The eggs need to cook, but if you let the sauce boil, it will likely curdle. That won't really affect the flavor, but the texture will be a bit lumpy.
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.
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.
Serving size: 2 ounces pasta with sauce
|Calories 350||Calories from Fat 99|
|% Daily Value|
|Total Fat 11g||14%|
|Saturated Fat 5g||28%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 44g||16%|
|Dietary Fiber 5g||19%|
|Vitamin A 10%||Vitamin C 0%|
|Calcium 27%||Iron 14%|
|Vitamin K 1mcg||Potassium 400mg|