Beef, Cheese and Noodle Bake

8 servings

1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup chopped onion
1 cup 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, divided

Heat oven to 350 degrees F.

Cook pasta as usual, omitting added ingredients such as salt or oil; drain. Once drained lightly spray pasta with cooking spray.

Heat a Dutch oven over medium-high heat Coat inside of pan with cooking spray. Add onion and carrot, and sauté for 4 minutes. Add garlic; sauté for 1 minute. 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.

Stir pasta into pan with beef mixture. Coat an 11 x 7- inch baking dish with spray and add pasta and beef mixture.

In a medium saucepan stir milk, flour, nutmeg, and remaining 1/2 teaspoon salt with a whisk until blended. Continuing stirring with a wisk over medium heat for 2 minutes or until thickened. Add 1 cup cheese, stir until smooth. Pour cheese mixture over pasta mixture; stir if necessary. Top with remaining 1/2 cup cheese. Bake at 350 degrees F for 20 minutes or until lightly browned. Let stand 5 minutes before