Macaroni & Cheese

Makes 4 servings

This is super-cheesy, simple, rich and oh-so- good. Extra-sharp cheddar gives you the most flavor with a smaller amount of cheese. Adding it in batches and stirring it continuously ensures a smooth, creamy sauce. You'll never use a packaged mix again!

1 1/2 cups elbow macaroni

1 cup low-fat (1%) milk

1/2 onion, grated

2 tablespoons all-purpose flour

2 garlic cloves, crushed

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Pinch grated nutmeg

1 cup extra-sharp cheddar cheese

1 tomato, diced

1 tablespoon chopped basil

Preheat the oven to 350o F. Cook the macaroni according to package directions. Drain and keep warm. In a large saucepan, bring the milk, onion, flour, garlic, mustard, salt, pepper and nutmeg to a boil. Cook, stirring constantly, until thickened, 3-4 minutes. Stir in the cheese in batches until it's melted and the sauce is smooth; stir in the macaroni, tomato and basil. Transfer the mixture to a shallow 1-quart casserole. Bake until golden, 35-40 minutes; cool slightly before serving.

SERVING PROVIDES: 2 Breads, 2 Protein/Milks.

PER SERVING: 313 Calories, 11 g Total Fat, 6 g Saturated Fat, 32 mg Cholesterol, 503 mg Sodium, 39 g Total Carbohydrate, 2 g Dietary Fiber, 15 g Protein, 295 mg Calcium .

Recipe from Weight Watchers Versatile Vegetarian