lightened up mac 'n cheese

I said I'd get back in the kitchen and I meant it...  Tonight's experiment is was homemade mac and cheese.  It could have a serious disaster being low fat and all, but I think it turned out pretty dern good.  I think next time I might try some garlic or garlic salt for a little more flavor... or maybe more onion...

• 1 box ronzoni smart taste elbows
• 2 Tbsp fat free I can't believe it's not butter
• 1/4 cup flour
• 1/4 cup minced onion
• 2 cups fat free milk
• 1 cup chicken broth
• 8 oz reduced fat mild cheddar
• salt/pepper
• 1 bag frozen broccoli, chopped
• 1/4 cup shredded parmesan
• butter flavor spray

Cook pasta.  Spray 9x13 pan.  Preheat oven to 375

In large skillet, melt butter.  Saute onion.  Mix chicken broth and flour.  Add to pan with milk. 

Raise heat and whisk until sauce comes to a boil and becomes smooth and thick.  Season with salt and pepper.  Remove from heat and add cheese.  Mix until melted and add to macaroni and broccolli.  Put in baking pan and top with parmesan. Bake for 10-15 minutes.

Serves 8 at 7 points plus each.  No picture but still tasty...