Categories: Sides

Ingredients

• 12 oz uncooked whole wheat elbow macaroni
• 1 1/2 Tbsp light butter
• 1/4 cup flour
• 1/4 cup yellow onion, diced
• 2 cups reduced-sodium chicken broth
• 1 cup skim milk
• 1 cup reduced-fat, shredded cheddar cheese
• 1/4 tsp black pepper
• 1/2 tsp salt

Directions

1. Cook pasta in salted water according to package directions.
2. In a large skillet, on low heat melt butter.
3. Whisk in flour, keeping the butter and flour moving.
4. Add minced onion and cook for 2-3 minutes or until onions are translucent.
5. Add chicken broth and milk, continue to whisk. Raise heat to medium-high, while whisking frequently, bring sauce to a boil. After 10-12 minutes, sauce will start to thicken. Add salt and pepper and remove from heat.
6. Add cheese and mix until cheese is melted.
7. Add cooked macaroni and stir well. Serve hot!

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