• 1 (8-ounce) package small elbow macaroni
• Cooking spray
• 1 cup prechopped onion
• 1 cup preshredded carrot
• 2 teaspoons bottled minced garlic
• 1 pound lean ground sirloin
• 1 cup tomato sauce
• 1 teaspoon kosher salt, divide
• 1/2 teaspoon freshly ground black pepper
• 1 cup fat-free milk
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided

1. Preheat oven to 350°.
2. Cook pasta as usual, omitting added ingredients such as salt or oil; drain. Once drained lightly spray pasta with cooking spray.
3. Heat a Dutch oven over medium-high heat (or Large Sauce Pan, but Dutch oven is ideal). Coat inside of pan with cooking spray. Add onion and carrot, and sauté for 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
4. Stir pasta into pan with beef mixture. Coat an 11 x 7- inch baking dish with spray and add pasta and beef mixture.
5. In a medium saucepan stir milk, flour, nutmeg, and remaining 1/2 teaspoon salt with a whisk until blended. Continuing stirring with a wisk over medium heat for 2 minutes or until thickened. Add 1 cup cheese, stir until smooth. Pour cheese mixture over pasta mixture; stir if necessary. Top with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

Calories: 283 (24% from fat) Fat: 7.7g (sat 4.2g,mono 2.4g,poly 0.7g) Protein: 22.3g Carbohydrate: 30.1g Fiber: 2.1g Cholesterol: 46mg Iron: 3.1mg Sodium: 622mg Calcium: 209mg