Bitsy's Kitchen. Macaroni and Cheese

Macaroni and Cheese
1 1/2 cups elbow macaroni 1 cup low fat (1%) milk 1/2 onion, grated 2 Tbsp. all-purpose flour 2 garlic cloves, crushed 1/2 tsp. dry mustard	1/2 tsp. salt 1/4 tsp. freshly ground black pepper Pinch grated nutmeg 1 cup extra sharp cheddar cheese 1 tomato, diced 1 Tbsp. chopped basil

Preheat the oven to 350° 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.

Makes 4 servings

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