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
How to Make It
Cook macaroni according to package directions, omitting salt and fat. Drain and set aside.
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.
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.