Yield: 8 – 1 cup servings 1 (8 oz) package small elbow macaroni Cooking spray or olive oil 1 c chopped onion 1 c shredded carrot 2 t minced garlic 1-pound ground beef 1 c tomato sauce 1 t kosher salt, divided 1/2 t freshly ground black pepper 1 c fat free milk 2 T all-purpose flour 1/8 t ground nutmeg 1 1/2 c reduced fat shred sharp cheddar cheese, divided Preheat oven to 350 degrees. Cook pasta according to the package directions, drain. Lightly coat pasta in cooking spray or olive oil. 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, 1/2 t salt and pepper. Cook for 2 minutes or until most of the liquid evaporates. Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11x7 in baking dish coated with cooking spray. Place milk, flour, nutmeg, and remaining 1/2 t 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 degrees for 20 minutes or until lightly browned. Let stand 5 minutes before serving.