Zesty Macaroni & Cheese Photo
Zesty Macaroni & Cheese

YIELD Makes 6 servings

INGREDIENTS

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
1/2 teaspoon salt
Vegetable cooking spray
3 slices fat-free sharp Cheddar cheese

PREPARATION:

  1. 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.
  2. 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.
This recipe appears in: Pasta
NUTRITIONAL INFORMATION:
Sodium 1127 mg
Protein 16 g
Fiber 1 g
Carbohydrate 31 g
Cholesterol 5 mg
Saturated Fat 1 g
Total Fat 2 g
Calories from Fat 8 %
Calories 217
DIETARY EXCHANGE:
Meat 2
Starch 2
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