An easy recipe for a homemade classic. The key to keeping the sauce creamy is to melt the cheese at a low heat while stirring constantly. Serve with a good portion of steamed veggies for a complete meal that no one can complain about.Tip: If your family doesn't like their mac & cheese, baked, go ahead and skip the baking step and eat it right out of the pan.
1/2 cup chopped onion
1/2 cup evaporated skim milk
1 egg, beaten
1/4 tsp. pepper
4 oz. low-fat sharp cheddar cheese, shredded
2 cups whole wheat macaroni, cooked