I found a recipe in the WW magazine, I haven't tried but I have made tons of their recipes and they are good (my husband don't even notice
).
1/2 lb. whole wheat pasta elbow (about 2c)
3 Tbsp. light stick butter
1 small onion, chopped
2 Tbsp. all purpose flour
2c. fat free milk
2c.shredded low-fat Cheddar cheese
1/3 grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper
1 (14 1/2-oz) can diced tomatoes with their juice
1/4 cup plain dried crumbs
Preheat oven to 350F. Cook the macaroni according to the package. Melt 2Tbsp of the butter in a larg saucepan over medium heat. Add the onion and cook, add the flour stirring constantly. Gradually whisk in the milk. Increase heat and cook, whisking constantly until slightly thickened (3-4 min). Whisk in the Cheddar, Parmesan,salt and pepper. Cook, whisking until the cheeses melt. Remove the saucepan from the heat, stir in the macaroni and the tomatoes with their juice. Divide the mixture evenly among the baking dishes (8- 8oz each sprayed with non-stick spray). Melt the remaining 1 Tbsp butter in a small non-stick skillet over medium heat. Add the bread crumbs and cook, stirring constantly,until evenly coated (about 1 minute). Sprinkle over the dishes; bake until the casseroles are bubbling and the tops are golden, about 25 minutes.
The recipe as it is: 236 calories for 1 cup! I guess if you want just simple macaroni you don't need the onion, tomatoes and bread crumbs which can cut the calories per cup. Also, personally, I don't need the butter wich makes it much lower in calories.
Also, if you don't like the texture of whole wheat pasta I'll suggest to you the Dreamfields brand, you won't notice the difference (my husband and my 2yr old eat it all the time).
Hope it helps!
