YIELD Makes 6 servings
|1‑1/2||cups uncooked elbow macaroni|
|1||can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted|
|2||cups fat-free shredded Cheddar cheese|
|1/2||cup fat-free (skim) milk|
|2||teaspoons minced onion|
|2||teaspoons diced green bell pepper|
|2||teaspoons creamy horseradish sauce|
|1/2||teaspoon dry mustard|
|1/2||teaspoon ground white pepper|
|Vegetable cooking spray|
|3||slices fat-free sharp Cheddar cheese|
- Cook macaroni according to package directions; drain. In large bowl, combine soup, shredded cheese, milk, onion, pepper, horseradish sauce, mustard, white pepper and salt; mix well. Add macaroni; mix well.
- Place macaroni mixture in 2-quart baking dish sprayed with vegetable cooking spray. Top with cheese slices; cover and bake at 375°F 30 minutes or until hot and bubbly.
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||8 %|
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