1 cup (4 oz) uncooked elbow, small shell, or ziti macaroni
2 Tbsp margarine
2 Tbsp finely chopped shallots or onion
1 Tbsp all-purpose flour
1 cup fat-free milk
3/4 cup (3 oz) shredded reduced-fat sharp Cheddar cheese
1 slice whole wheat bread, crumbled into soft crumbs
1/4 tsp paprika, preferably hot Hungarian
2 Tbsp grated Parmesan or Asiago cheese

Cook the macaroni according to the package directions, omitting
salt; drain well.

While the macaroni is cooking, melt 1 tablespoon of the
margarine in a medium saucepan over medium heat. Saute
the shallots until tender, about 3 minutes. Add the flour;
cook and stir 1 minute. Add the milk; cook until the sauce
thickens, about 4 minutes, stirring often.

Stir in the Cheddar cheese until melted. Add the cooked
macaroni and mix well. Prepare a gratin dish or shallow
ovenproof baking dish with nonstick pan spray. Transfer
the macaroni and cheese to the dish. Preheat the broiler.

Melt the remaining margarine; combine it with the bread
crumbs and Parmesan cheese. Sprinkle over the macaroni.

Boil 4 to 5 inches from the heat source until
the top is lightly browned, about 2 minutes.

Nutritional Information Per Serving: (3/4 cup)
270 Calories, 10g Fat, 14mg Cholesterol, 303mg Sodium, 28g Carbs,
2g Dietary Fiber, 4g Sugars, 14g Protein

Diabetic Exchanges: 2 Starch, 1 Lean Meat, 1 Fat