Macaroni & Cheese Casserole

Makes 6 Servings

6 ounces uncooked elbow macaroni
Cooking spray
1 tsp vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper
1 cup (4 oz) shredded reduced-fat cheddar cheese
1 cup fat-free mayonnaise
1/4 tsp pepper
1 (10 3/4 ounce) can reduced-fat, reduced-sodium
cream of celery soup, undiluted
1 (4 oz) can sliced mushrooms, drained
1 (2 oz) jar diced pimiento, undrained
1 cup cornflakes cereal, crushed

Preheat oven to 350 degrees.  Cook macaroni according to package directions,
omitting salt and fat; drain. Rinse macaroni under cold water; drain well, and
set aside. Coat a large nonstick skillet with cooking spray; add vegetable oil, and
place over medium heat until hot. Add onion and bell pepper, and sauté until
tender. Combine sautéed vegetables, macaroni, cheese, and next 5 ingredients
in a large bowl; stir well. Spoon into a 2-quart casserole coated with cooking
spray. Sprinkle crushed cereal over casserole. Bake, uncovered,
at 350 degrees for 40 minutes.

POINTS:  7 (5.5)

PER SERVING:   258 Calories, 10.6 g Protein, 6 g Fat,
40.6 g Carbohydrate, 938 mg Sodium, 2 g Fiber

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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