Macaroni and Cheese

Ingredients

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

Instructions

1. Preheat oven to 350° F. Spray 9-inch square baking dish with nonstick spray.
2. Cook macaroni according to package directions, omitting salt if desired. Drain.
3. 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.
4. 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.

Notes

Yields 1/4 of baking dish per serving.

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