Source: dLife

A creamy, lower carbohydrate version of classic mac & cheese.

Servings

7 oz Dreamfields Elbows , cooked according to package directions
6 oz whole-wheat pasta , cooked according to package direction (elbow)
1 tbsp olive oil
0.25 cup fresh chopped onion
1 medium garlic cloves , minced
1.5 cup half & half
1 cup whole milk
0.25 tsp ground nutmeg
0.25 tsp black pepper
1 tbsp dijon mustard
1.5 cup Cheese, fontina, shredded
1 cup shredded cheddar cheese
2 tbsp grated Parmesan cheese

1 Pre-heat oven to 425°F.
2 Coat 9'" x 13" baking dish with cooking spray. Set aside.
3 Meanwhile, cook pasta according to package directions.
4 In medium skillet, over medium heat oil. Sauté onion, garlic 3 to 5 minutes, stirring occasionally.
5 Add half & half, milk, and mustard. Season with pepper and nutmeg. Cook 10 minutes, stirring occasionally.
6 In large bowl, toss pasta and sauce. Add fontina and cheddar cheeses; stir until well blended and transfer to casserole dish. Top with Parmesan cheese.
7 Bake uncovered for 20-25 minutes or until golden brown. Let cool for 5 minutes before serving.