• Cooking Time: 20-30
• 1 (8-ounce) package small elbow macaroni
• Cooking spray
• 1 cup pre-chopped onion
• 1 cup pre-shredded carrot
• 2 teaspoons bottled minced garlic
• 1 pound lean ground sirloin
• 1 cup tomato sauce
• 1 teaspoon kosher salt, divided
• 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° F.
2. Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and saute 4 minutes. Add garlic; saute 1 minute.
4. 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.
5. Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
6. Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended.
7. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk.
8. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350°F for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

I'm a vegetarian and make this with fake ground beef and I substitute whole wheat macaroni for extra healthy points. Found it in Cooking Light Magazine. Love it.