macaroni and cheese

Tonight's dinner: a modified (to be lower in fat and calories) version of Alton Brown's baked macaroni and cheese recipe. (I adore AB, swooning ridiculously when I met him at a book signing last weekend. As Lisa K. aptly put it, "You got it bad, Lis.") I substituted 1/4 c. Better 'n Eggs for one large egg, 12 oz. Veggie Shreds for 12 oz. shredded cheddar, used skim milk, and omitted the butter from the topping. The recipe goes from 12 Weight Watchers Points per serving (1/8 of the two-quart casserole) to six. The cheddar flavor wasn't as cheddary, but milder and nutty (because it's made of soy), but I liked it anyway.