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. Makes 6 servings.

Points: 5.5
Per serving: 258 Calories, 10.6 g Protein, 6 g Fat, 3 g Saturated Fat, 40.6 g Carbohydrate, 938 mg Sodium, 14 mg Cholesterol, 2 g Fiber, 204 mg Calcium

From Daiana