Macaroni and Cheese Casserole

POINTS per serving Was POINTS Value: 18
Now POINTS Value: 7

Yield/Serves: 6


  • 1 sprays 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 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 400F. 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.

Chef Tips

  • We renovated Macaroni and Cheese Casserole by:
    • Using low-fat cheddar cheese instead of the full-fat variety.
    • Using fat-free mayonnaise instead of regular.
    • Reducing the amount of cracker crumbs in the topping.

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