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
- Cook pasta in salted water according to package directions.
- In a large skillet, on low heat melt butter.
- Whisk in flour, keeping the butter and flour moving.
- Add minced onion and cook for 2-3 minutes or until onions are translucent.
- 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.
- Add cheese and mix until cheese is melted.
- Add cooked macaroni and stir well. Serve hot!