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Zesty Macaroni Cheese
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Zesty Macaroni & Cheese
YIELD Makes 6 servings
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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:
- 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.
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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