Meatless Monday: Baked Mac ‘n’ Cheese

This is a weight watchers recipes and only comes in at 5 points a serving ☺
Serves 8
½ lb. whole wheat elbow macaroni (about 2 cups)
3 Tbsp. light stick butter
1 sm. Onion, chopped
2 Tbsp. all-purpose flour
2 c. fat free milk
2 c. shredded low fat cheddar cheese
1/3 c. grated parmesan cheese
½ tsp. salt
¼ tsp. black pepper
1 (14.5 oz can) diced tomatoes with their juice
¼ cup dried bread crumbs

1 Preheat the oven to 350. Spray baking dish with nonstick spray
2 Cook the macaroni according to package
3 Meanwhile melt 2 Tbsp. of butter in large sauce pan over medium heat. Add the onion and cook stirring occasionally until softened. Gradually whisk in the milk. Increase heat and cook, whisking constantly until slightly thickened. Whisk in the cheddar, parmesan, salt and pepper. Cook whisking until the cheeses melt.
4 Remove the saucepan from the heat; stir in the macaroni and tomatoes with their juice. Pour into baking dish.

5 Melt the remaining butter in sauce pan; add the bread crumbs until evenly coated (about 1 min.). Sprinkle over the dish. Bake until casserole is bubbling and tops are golden; about 25 mins.
Happy cooking,
Chaeli