Macaroni and Cheese
Uncooked whole wheat elbow macaroni
1 small, chopped
Fat free skim milk
Weight Watchers Reduced-fat Mexican style shredded cheese
Whole wheat breadcrumbs
- 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.