Buttered steamed broccoli and carrots are great with this ultimate comfort food; end with grapes and cookies.

2 Servings; can be doubled.

INGREDIENTS

  • 1 1/3 cups small elbow macaroni

  • 1 slice whole wheat bread

  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons all purpose flour
  • 3/4 cup low-fat milk
  • 3/4 cup canned vegetable broth
  • 2 green onions, thinly sliced
  • 1 1/2 cups (packed) grated sharp cheddar cheese

    DIRECTIONS

    Cook macaroni in medium saucepan of boiling salted water until tender but still firm to bite. Drain.

    Meanwhile, grind bread in processor to fine crumbs; transfer to small bowl. Melt butter in medium saucepan. Mix 1/2 tablespoon into crumbs. Add flour to remaining butter; whisk over medium heat 2 minutes. Gradually whisk in milk and broth. Bring to boil, whisking constantly. Add green onions. Whisk 2 minutes longer. Remove from heat. Add cheese; stir until melted.

    Preheat broiler. Mix macaroni into sauce. Season to taste with salt and pepper. Spoon into 9-inch pie plate. Sprinkle crumbs over. Broil until crumbs brown, about 2 minutes, and serve.