INGREDIENTS:
16 ounces spaghetti
8 ounces grated cheddar cheese
4 slices American cheese
1 (22-ounce) can evaporated milk
22 ounces whole milk
3 eggs, beaten
1/3 cup sugar
1 tsp. salt
½ stick butter

METHOD:
Preheat oven to 375 degrees F. In a large mixing bowl, combine evaporated milk, milk, eggs, sugar and salt. Using a wire whisk, whip until all ingredients are well-blended. Slice ½ stick of butter into pats and add to the mixture. Fold in the cheddar cheese and blend well. Cook spaghetti according to package directions. When tender, drain and add to mixture. The hot spaghetti will melt the butter and cheese, creating a wonderful sauce. Pour spaghetti into 5-quart casserole dish and top with American cheese. Cut the remaining butter into pats and place on top of the cheese. Using your hands, press the spaghetti down tightly into the casserole dish allowing milk to cover the spaghetti. Bake for 45 minutes.

Nutrition Facts…then
Calories……………………..648
Total Fat…………………..35gm
Saturated Fat………………16gm
% Calories From Fat…………48
Cholesterol………………208mg
Sodium………………….1136mg
Carbohydrate………………52gm
Fiber…………………………1gm
Protein………………………31gm

INGREDIENTS:
16 ounces spaghetti
4 ounces reduced fat cheddar cheese, grated
4 slices reduced fat American cheese
1 (22-ounce) can evaporated skim milk
22 ounces skim milk
¾ cup egg substitute
1/3 cup sugar
salt substitute
¼ cup lite margarine

METHOD:
Preheat oven to 375 degrees F. In a large mixing bowl, combine evaporated skim milk, skim milk, egg substitute, sugar and salt. Using a wire whisk, whip until all ingredients are well-blended. Fold margarine into the cheddar cheese and blend well.
Cook spaghetti according to package directions. When tender, drain and add to mixture. The hot spaghetti will melt the butter and cheese, creating a wonderful sauce.
Pour spaghetti into 5-quart casserole dish and top with American cheese. Cut the remaining butter into pats and place on top of the cheese. Using your hands, press the spaghetti down tightly into the casserole dish allowing milk to cover the spaghetti. Bake for 45 minutes.

Nutrition Facts…now
Calories……………………..349
Total Fat…………………….8gm
Saturated Fat………………..2gm
% Calories From Fat…………22
Cholesterol………………..42mg
Sodium…………………..908mg
Carbohydrate………………42gm
Fiber…………………………1gm
Protein………………………25gm