Macaroni and Cheese Casserole by Weight Watchers

Macaroni and Cheese Casserole

POINTS: 7

INSTRUCTIONS

1 spray(s) cooking spray

8 oz uncooked macaroni, elbow

10 3/4 oz Campbell's 98% Fat-Free Cream Of Celery Soup, or Chicken Soup, or other brand

1 cup(s) fat-free mayonnaise

8 oz low-fat cheddar or colby cheese, shredded

1/2 medium sweet red pepper(s), chopped

6 oz canned pimento, chopped

4 oz whole-wheat crackers, mashed into crumbs

Preheat oven to 400ºF. Coat a 9 X 9-inch baking dish with cooking spray.Cook macaroni in a large pot of boiling water until just tender, about 7 minutes; drain and transfer to a large bowl. Add soup, mayonnaise, cheese, pepper and pimentos; mix well to combine.Transfer mixture to prepared baking dish and top with cracker crumbs.Bake, uncovered, until top is golden, about 20 to 25 minutes. Slice into 6 pieces and serve.

I'm stupid and I used half my supply of reduced fat cheddar on the kids quesadillas the other night so I used about half cheddar and half shredded Parmesan for this recipe. It was wonderful. I dished it up into individual servings as you can see below and I've been eating it at work over the weekend. I will make this one again, maybe with more veggies.