Macaroni and Cheese Casserole

Serves: 6
WW Points per serving: 5.5

6 ounces uncooked elbow macaroni
Cooking Spray
1 teaspoon Vegetable Oil
1 cup chopped Onion
1 cup chopped Green Bell Pepper
1 cup (4 oz.) shredded reduced-fat cheddar cheese
1 cup Fat-Free Mayonnaise
1/4 teaspoon Pepper
1 (10 3/4 oz.) can reduced-fat, reduced-sodium Cream of Celery soup, undiluted
1 (4 oz.) jar sliced mushrooms, drained
1 (4 oz.) jar diced pimiento, undrained
1 cup Corn Flakes cereal, crushed

Preheat oven to 350 degrees. Cook macaroni according to package directions, omitting salt and fat; drain. Rinse macaroni under cold water; drain well and set aside. Coat a large nonstick with cooking spray; add vegetable oil and place over medium heat until hot. Add onion and bell pepper and saute' until tender. Combine sauteed vegetables, macaroni, cheese and next 5 ingredients in a large bowl; stir well. Spoon into a 2-quart casserole coated with cooking spray. Sprinkle crushed cereal over casserole. Bake, uncovered at 350 degrees for 40 minutes.

Kelley's note: You know, I have to be honest; this was a little strange to me. Not bad...just different. Definitely NOT mac 'n cheese in the typical fashion.