So, here's the recipe. I think it's the only recipe I have memorized! :-)
12 ounces pasta (I find that shells or any pasta with a large hole is great because all the cheese gets in there and oozes out!)
1 can fat-free evaporated milk
2 cups of shredded cheese
1/4 c. eggbeaters
1 tsp. salt
1/4 tsp. ground red pepper
Cook pasta. Add cheese, eggbeaters and milk. (I never add the whole can, just add until you think it's creamy enough). Add salt and red pepper. Enjoy!!!!
This makes enough for two people to have a full meal and have leftovers. I usually cut up some carrots and have them so I can feel like I cooked a healthy meal. :-)
Drew and I LOVE this mac and cheese and I'm so excited I found the ingredients to make it work here. I'm so happy!