- 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 6–8 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 calories, Carbohydrates: 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.