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cheesy pasta bake dish

Creamy Macaroni and Cheese Casserole

This lightened-up macaroni and cheese casserole delivers all the creamy comfort you crave without the guilt. Featuring a velvety sauce made with low-fat cheese and fat-free mayo, colorful sweet red peppers and pimientos for flavor, and a crunchy whole wheat cracker topping that turns perfectly golden in the oven.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces elbow macaroni uncooked
  • 6 ounces pimientos chopped
  • 10¾ ounces cream of celery soup 98% fat-free
  • ½ medium sweet red pepper chopped
  • 1 cup mayonnaise fat-free
  • 4 ounces whole wheat crackers crumbled
  • 8 ounces cheddar cheese low-fat, shredded
  • Cooking spray

Equipment

  • 9x10 baking dish
  • Large pot
  • Mixing spoon

Method
 

  1. Preheat oven to 400°F and coat a 9x10 baking dish with cooking spray.
  2. Cook elbow macaroni in a large pot of water until just tender, about 7 minutes. You want the pasta slightly firm as it will continue cooking in the oven.
  3. Drain the macaroni and return it to the pot while still warm.
  4. Add the cream of celery soup and fat-free mayonnaise to the warm pasta, stirring to combine.
  5. Fold in the shredded low-fat cheddar cheese, chopped sweet red pepper, and chopped pimientos until well mixed. The residual heat will help melt the cheese.
  6. Transfer the mixture to your prepared baking dish.
  7. Sprinkle the crumbled whole wheat crackers evenly over the top of the casserole.
  8. Bake uncovered for 20-25 minutes until the top is golden brown and crispy.

Notes

For best results, use a good quality low-fat cheddar that melts well, as some reduced-fat cheeses don't have the same melting properties as full-fat versions.
This casserole is highly adaptable - try adding broccoli florets, peas, diced ham, or tuna for variety. You can also experiment with different cheese combinations like pepper jack or smoked gouda for added flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through.