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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 cup elbow macaroni, uncooked |
vegetable cooking spray |
1/3 cup chopped green pepper |
1/3 cup chopped celery |
1/3 cup chopped onion |
1/4 cup canned no-salt-added chicken broth, undiluted |
2 ounces nonfat process cheese spread loaf, cubed |
1 cup nonfat mayonnaise |
1 (8-ounce) carton nonfat sour cream alternative |
1 (4-ounce) can sliced mushrooms, drained |
1 (4-ounce) jar diced pimiento, drained |
1/4 teaspoon black pepper |
1/8 teaspoon ground red pepper |
1/4 cup soft whole wheat breadcrumbs |
1/4 teaspoon paprika |
Directions:
1. Cook macaroni according to package directions, omitting salt and fat. Drain and set aside.
2. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add green pepper, celery, onion, and chicken broth; saute over medium-high heat 3 minutes or until vegetables are tender and liquid evaporates.
3. Combine vegetables, macaroni, cheese cubes, and next 6 ingredients in a large bowl, stirring well. Transfer to a 1 1/2-quart baking dish coated with cooking spray. Bake, uncovered, at 325° for 20 minutes. Sprinkle with breadcrumbs and paprika; bake an additional 10 minutes or until thoroughly heated.
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