Macaroni and Cheese with Carmelized Onion

Who doesn't love rich, creamy macaroni and cheese? Unfortunately, this is typically a fat-laden, high calorie dish. Not so this Weight Watchers version, which is a hearty casserole but comes in at just 7 Point Plus per serving,

Serves 8
1 large onion, halved lengthwise, then thinly sliced crosswise
1/2 tsp salt
olive oil nonstick cooking spray
8 oz cavatappi (*the recipe called for whole wheat pasta, but I just can't)
1 (15 oz) can evaporated fat-free milk
1 large egg
1 tsp dry mustard
1 tsp water
2 cups shredded reduced-fat, sharp cheddar cheese (I like Sargento's)
1 cup fat free cottage cheese (I like Axelrod)
1/4 tsp black pepper

Preheat oven to 450 degrees. Spray a 7 X 11 baking dish with the nonstick spray.

Place onion on a rimmed baking sheet, sprinkle with 1/4 tsp salt and lightly spray with nonstick spray. Bake until onion is tender and lightly browned, 20 minutes. Stir once halfway through cooking.

Cook pasta according to package directions. Drain and return to pot.

Cook evaporated milk in small saucepan over low heat just until warmed, about 2 minutes. Remove from heat and whisk in egg. Stir together mustard and water in small cup until mustard is dissolved. Whisk into milk mixture.

Add milk mixture, cheddar cheese, cottage cheese, remaining salt, and pepper to pasta and cook over low heat, stirring constantly, just until mixture thickens, about 5 minutes.

Transfer to prepared baking dish and sprinkle with onions. Bake until heated through, about 10 minutes.
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TASTE NOTES
As my photos attest, I overcooked the onions slightly, but this turned out to be a good thing since they were really carmelized. While the serving size is about 3/4 cup, the dish is very filling. I was happy with just one serving and a large salad, but even 2 servings is not very high in calories. (N.I.:  262 cal, 7g fat, 9g carb, 3g fiber, 20g prot.) The dish was so good, I'm making it as a side dish to a spiral ham next weekend.