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Classic macaroni in a cheesy white sauce gets a flavor boost from mushrooms, Worcestershire sauce and mustard.
|Makes 6 servings |
|Amount Per Serving |
| Calories ||226.3 |
| Total Carbs ||29.1 g |
| Dietary Fiber ||1.8 g |
| Sugars ||3.9 g |
| Total Fat ||6.4 g |
| Saturated Fat ||2.4 g |
| Unsaturated Fat ||2.0 g |
| Potassium ||190.5 mg |
| Protein ||13.0 g |
| Sodium ||240.3 mg |
| Dietary Exchanges |
6.38035 Fat, 0.21288 Vegetables, 0.88705 Meat, 0.08333 Milk, 1.6825 Starch,
|See the Detailed Nutritional Analysis|
|Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. |
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each Soup, cream of mushroom, ready to serve, low sodium, 10.75 ounce can 1
each butter flavored cooking spray 0 1/2
cup fat free milk 1
tsp Worcestershire sauce 2
tsp yellow mustard 0.125
tsp black pepper 0 1/4
cup fresh chopped onion 1 1/2
cup low fat cheddar cheese, shredded 3
cup Pasta, macaroni, enriched, cooked 0 1/2
cup fresh mushroom slices 2
oz Pimientos, canned, whole 2
tsp dried parsley
- Combine the mushroom soup, skim milk, Worcestershire sauce, mustard, and black pepper in a skillet sprayed with butter-flavored cooking spray.
- Add the onion and cheddar cheese and cook over medium heat for 5 minutes, stirring often.
- Stir in the cooked macaroni, mushrooms, pimiento, and parsley flakes.
- Lower the heat and let simmer for 10 minutes, stirring occasionally.