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1 (8-ounce) package small elbow macaroniCooking spray1 cup prechopped onion1 cup preshredded carrot2 teaspoons bottled minced garlic1 pound lean ground sirloin1 cup tomato sauce1 teaspoon kosher salt, divided½ teaspoon freshly ground black pepper1 cup fat-free milk2 tablespoons all-purpose flour? teaspoon ground nutmeg1½ cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), dividedPreheat 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 sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, ½ 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 ½ 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 ½ cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.Note:For creamiest results, do not overbake.
