Ingredients

• 2 cups dry elbow macaroni

• 1 tsp olive oil

• 2 cups chopped onions

• 2 cups evaporated fat-free milk

• 1 egg, beaten

• 1/4 tsp black pepper

• 1 1/4 cups low-fat cheddar cheese, finely shredded

Directions

Preheat oven to 350° F. Cook macaroni according to directions—but do not add salt to the cooking water. Drain and set aside.

Heat the olive oil in a large saucepan over medium heat. Add onions to the saucepan and sauté for about 3 minutes.

Remove from the heat and add the cooked macaroni, along with the rest of the ingredients to the saucepan and mix thoroughly.

Spray a casserole dish with nonstick cooking spray. Transfer macaroni mixture into casserole dish. Bake for 25 minutes or until bubbly. Let stand 10 minutes before serving.

Makes 8 servings

Each serving contains 313 calories, 3.6 g fat, 1 g saturated fat, 0 g trans fat, 30 mg cholesterol, 230 mg sodium, 54 g carbohydrate, 2.78 g fiber, 11 g sugars, 17 g protein.