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Mom's Baked Macaroni and Cheese

Categories: Birthdays, Kid-friendly, Vegetarian
Type: Main Dishes

Baked macaroni and cheese is a menu mainstay for families in every state of the Union!

Serves: Serves: 6


  • 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
  • 1/3 cup skim milk
  • 1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
  • 1 teaspoon yellow mustard
  • 1 teaspoon dried onion flakes
  • 1/8 teaspoon black pepper
  • 1/2 cups (6 ounces) shredded Kraft reduced-fat Cheddar cheese
  • 2 1/2 cups hot cooked elbow macaroni, rinsed and drained
  • 3 tablespoons (3/4 ounce) dried fine bread crumbs

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  1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
  2. In a large skillet sprayed with butter-flavored cooking spray, combine mushroom soup, skim milk, Parmesan cheese, mustard, onion flakes, and black pepper.
  3. Stir in Cheddar cheese. Cook over medium heat for 5 minutes or until cheese melts, stirring occasionally. Add macaroni. Mix well to combine.
  4. Spread mixture into prepared baking dish.
  5. Evenly sprinkle bread crumbs over top. Lightly spray crumbs with butter-flavored cooking spray.
  6. Bake for 30 to 35 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
  • 1 2/3 cups uncooked elbow macaroni usually cooks to about 2 1/2 cups.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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