Zesty Macaroni & Cheese
the Editors of Publications International, Ltd.

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
- 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.
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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