Zesty Macaroni & Cheese

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
1/2	teaspoon salt
	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.