mac & cheese

Total Time: 30m
Servings: 4
Serving Size: 1 cup
Level: Medium
Calories: 400

Lunch Main Dishes Other Diabetes Friendly Vegetarian

Ingredients

2 cups dried macaroni pasta
1 Tbs butter
1 egg
1/4 cup Plain 0% Filmjölk
1/4 cup milk
1/8 tsp cayenne pepper
1 1/4 cups shredded cheddar cheese
salt and pepper to taste
toasted bread crumbs, optional

Nutrition Facts per serving

Calories 400, Protein 18g, Total Fat 17g, Saturated Fat 9g, Cholesterol 90mg, Sodium 841mg, Total Carbohydrates 45g, Sugars 2g

Preparation

Bring a large pot of heavily salted water to a boil. Add the macaroni pasta and cook until tender. About 7-10 minutes. After it’s cooked, turn off the heat.

Drain the pasta, then add the butter and stir well to coat the pasta.

In a separate bowl, combine the filmjölk, milk, cayenne pepper, and egg. Whisk until well combined, then pour this mixture over the pasta and stir to coat. The egg will cook from the residual heat. Slowly add the cheese and stir until melted.

Serve with toasted breadcrumbs sprinkled over the top.