Macaroni and Cheese

8 servings @ 5 Dots per serving

Ingredients:

1/2 pound whole wheat macaroni, about 2 cups

3 Tbsp unsalted butter

1 small onion, chopped

2 Tbsp all purpose flour

2 cups fat free milk

2 cups shredded fat free cheddar cheese

1/3 cup grated Parmesan cheese

1/2 tsp salt

1/4 freshly ground black pepper

1 (14.5 oz) can diced tomatoes in their juice

1/4 cup plain dried bread crumbs

Directions:

1.  Preheat oven to 350.  Spray 8  (1 cup) baking dishes with nonstick spray; place on baking sheet.

2.  Cook macaroni according to directions, omitting salt if desired.

3.  Melt 2 Tbsp butter in a large sauce pan over medium heat.  Add onion and cook, stirring occasionally until softened, about 5 minutes.  add the flour and cook, stirring constantly, about 1 minute.  Gradually whisk in the milk.  Increase the heat and cook, whisking constantly, until slightly thickened, 3-4 minutes.  Whisk in the cheddar cheese, Parmesan cheese, salt and pepper.  Cook, whisking occasionally, until the cheeses melt, about 1 minute.

4.  Remove the saucepan from the heat.  Stir in the macaroni and tomatoes with their juice.  Divide the mixture among the baking dishes.  Melt the remaining 1 Tbsp butter in small nonstick skillet over medium heat.  Add bread crumbs and cook, stirring constantly, until they are evenly coated, about 1 minute.  Sprinkle over the dishes and bake until bubbly and the tops are golden, about 25 minutes.

from Weight Watchers Pure Comfort Cookbook