Easy macaroni and cheese

Preparation time: 25 minutes

 

1 box (7 ounces) elbow macaroni
1/4 cup fat-free half-and-half
10 ounces light process cheese loaf, cubed (such as Velveeta Light)
1 1/2 teaspoons butter-flavor sprinkles (such as Butter Buds)
1/8 teaspoon pepper

Fill a two-quart pan two-thirds full of water. Bring to a boil, add macaroni, stir, and cook until tender (about 6 to 8 minutes). Drain well. Add half-and-half, cubed processed cheese, butter-flavor sprinkles, and pepper to the macaroni. Place over low heat and cook until cheese is melted; gently stir periodically.

Yield: 5 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 135
  Carbohydrate: 19 g
  Protein: 8 g
  Fat: 3 g
  Saturated fat: 2 g
  Sodium: 445 mg
  Fiber: 1 g
  Exchanges per serving: 1 starch, 1/2 low-fat milk
  Carbohydrate choices: 1 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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