Source: dLife

Classic macaroni in a cheesy white sauce gets a flavor boost from mushrooms, Worcestershire sauce and mustard.

Servings

1 Soup, cream of mushroom, ready to serve, low sodium, 10.75 ounce can
1 butter flavored cooking spray
0.5 cup fat free milk
1 tsp Worcestershire sauce
2 tsp yellow mustard
0.12 tsp black pepper
0.25 cup fresh chopped onion
1.5 cup low fat cheddar cheese, shredded
3 cup Pasta, macaroni, enriched, cooked , rinsed and drained, warm
0.5 cup fresh mushroom slices
2 oz Pimientos, canned, whole , drained and chopped
2 tsp dried parsley

1 Combine the mushroom soup, skim milk, Worcestershire sauce, mustard, and black pepper in a skillet sprayed with butter-flavored cooking spray.
2 Add the onion and cheddar cheese and cook over medium heat for 5 minutes, stirring often.
3 Stir in the cooked macaroni, mushrooms, pimiento, and parsley flakes.
4 Lower the heat and let simmer for 10 minutes, stirring occasionally.

Two cups elbow macaroni, uncooked, normally cooks to about 3 cups.