mac & cheese (adapted from healthy cooking feb. 2011)

PREP:  30 MIN.  BAKE:  25 MIN.

YIELD:  10 SERVINGS

1 PKG. (16 OZ.) WHOLE WHEAT ELBOW MACARONI

2 TBSP. BUTTER

1/3 CUP ALL-PURPOSE FLOUR

2 CUPS FAT-FREE HALF-AND-HALF

2 CUPS FAT-FREE MILK

1/2 TSP. GARLIC POWDER

1/2 TSP. PEPPER

3/4 TSP. SALT

3 CUPS (12 OZ.) SHREDDED REDUCED-FAT SHARP CHEDDAR CHEESE

TOPPING:

1 MEDIUM ONION, CHOPPED

2 TBSP. BUTTER

5 CUPS CUBED BREAD

1/2 CUP SHREDDED REDUCED-FAT CHEDDAR CHEESE

1.  Cook macaroni according to the package directions.  Meanwhile, in a large saucepan, melt butter over medium heat.  Combine flour and half-and-half;  stir into pan.  Add milk and seasonings.  Bring to a gentle boil;  remove from the heat.  Stir in cheese until melted.  Drain macaroni;  add to the cheese sauce and stir to coat.

2.  Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.  In a large skillet, saute onion in butter until tender.  Add bread;  saute 2-3 minutes longer.  Sprinkle bread mixture and cheese over macaroni mixture.  Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.