Macaroni and Cheese

By tchadwick

Serves: 4
Smart Points: 10

Ingredients

• 8 oz uncooked whole wheat elbow macaroni
• 1 Tbsp unsalted butter
• 1 small uncooked onion(s), chopped
• 1 Tbsp all-purpose flour
• 1 1⁄2cups fat free skim milk
• 1 cup(s) low fat shredded cheddar cheese
• 1 ⁄2tsp table salt
• 1 ⁄4tsp dry mustard
• 1 ⁄4tsp black pepper
• 1 ⁄4cup(s) whole wheat breadcrumbs

Preparation

Step 1

Preheat oven to 350ºF. Spray 9-inch square baking dish with nonstick spray.

Cook macaroni according to package directions, omitting salt if desired. Drain.

Meanwhile, melt butter in large saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring constantly, 1 minute; gradually whisk in milk until smooth. Cook, stirring constantly, until sauce bubbles and thickens, about 4 minutes. Stir in Cheddar, salt, mustard powder, and pepper; cook, stirring, until cheese is melted, about 1 minute longer.

Remove saucepan from heat; stir in macaroni. Spoon into prepared baking dish. Sprinkle bread crumbs evenly over macaroni mixture; spray crumbs with nonstick spray. Bake until casserole is bubbly and top is golden, about 30 minutes. Yields 1/4 of baking dish per serving.
Notes

The macaroni and cheese can also be baked in four individual ovenproof baking cups. The baking time will be about 20 minutes.