INGREDIENTS
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•2 cups uncooked elbow macaroni
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•1½ cups low-fat milk
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•3 tablespoons all-purpose flour
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•½ onion, finely sliced
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•1-2 cloves garlic, minced or pressed
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•¼ teaspoon salt
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•¼ teaspoon ground black pepper
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•3 ounces light processed cheese, cubed
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•4 ounces low-fat cheddar cheese, shredded plus more for garnishing