As macaroni & cheese dishes go, this one’s practically health food, but don’t be tempted to overdo it.

2 cups Dreamfields elbow macaroni, uncooked
2 tsp olive oil
1/4 cup onion, finely minced
12 oz evaporated fat free milk
1 tsp Dijon mustard
1/2 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne
1 Tbs cornstarch
1/2 cup 1% low-fat milk
2 oz Neufchatel cheese
4 oz Monterey jack cheese, shredded

1. Cook the macaroni according to label directions, being careful not to over-cook. Drain and set aside.
2. While the macaroni is cooking, heat the olive oil in a large sauce pan over medium heat. Add the onion and cook until softened. Add the mustard, paprika, garlic powder and cayenne, stir, and then whisk in the evaporated milk. Bring to a boil, then reduce the heat to medium low. Dissolve the cornstarch in the 1% milk and add to the simmering mixture. Whisk constantly until slightly thickened, 2 to 5 minutes.
3. Add the cream cheese in small pieces, stir until blended, then stir in the shredded cheese. Add the reserved macaroni and stir to combine.
4. Serve immediately.

Servings: 8