Beef, Cheese, and Noodle Bake

8  ounces		small elbow macaroni
1		Cooking spray
1  cup		prechopped onion
1  cup		preshredded carrot
2  teaspoons		bottled minced garlic
1  lb.		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		2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided

Tip: For nutritional information on all the ingredients in Beef, Cheese, and Noodle Bake just click on each ingredient name. Then adjust the serving size for any Beef, Cheese, and Noodle Bake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and saute 4 minutes. Add garlic; saute 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.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350 for 20 minutes or until lightly browned. Let stand 5 minutes before serving.