Light Macaroni Casserole

• 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

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 325u0b0 for 20 minutes. Sprinkle with breadcrumbs and paprika; bake an additional 10 minutes or until thoroughly heated.

elbow macaroni, vegetable cooking spray, green pepper, celery, onion, salt, nonfat mayonnaise, mushrooms, pimiento, black pepper, ground red pepper, whole wheat breadcrumbs, paprika

Taken from www.myrecipes.com/recipe/light-macaroni-casserole (may not work)