Cheddar Pasta Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 435.6
  • Total Fat: 11.8 g
  • Cholesterol: 21.5 mg
  • Sodium: 729.8 mg
  • Total Carbs: 59.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 20.3 g

View full nutritional breakdown of Cheddar Pasta Bake calories by ingredient
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Number of Servings: 6

Ingredients

    14.5 ounces Heartland Perfect Balance Elbow Macaroni
    1 cup Dean's Fat Free Skim Milk
    1 can Reduced-Fat Cream of Mushroom Soup (can use different cream soup for variety)
    1/2 Tbsp. Yellow Mustard
    1/2 Tbsp. Hellman's Light Mayonnaise
    1 Tbsp. Olive Oil
    3/4 cup Kroger Mirepoix Style Vegetables
    1 cup Kraft 2% Milk Shredded Colby-Jack Cheese

Directions

Preheat oven to 350

Cook elbow macaroni for 6 minutes; drain well

Spray a 2-quart casserole with non-stick cooking spray.

In medium bowl, combine milk, soup, mustard, and mayonnaise.
Heat olive oil in a medium saucepan, over medium heat; add vegetables, cook and stir for 3 minutes.

Add milk mixture and bring to a boil, stirring constantly; boil 1 minute; remove from heat; stir in all but 1/4 cup of shredded cheese until smooth.

Blend in the cooked and drained pasta.

Pour mixture into prepared casserole dish. Top with remaining 1/4 cup shredded cheese.

Bake in 350 oven for 15-20 minutes or until hot and bubbly.

Makes approximately 6 one cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user AMYBETH70.

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