Creamy Mac and Cheese

1 (16 oz.) Box Whole Wheat Macaroni
2 Tablespoons Fat Free Margarine
3/4 Cup Chopped Onion
2 Tablespoons Flour
2 (14 oz.) Cans Fat Free Chicken Broth
1 (10 oz.) Can Campbell's Cheddar Cheese Soup, undiluted
8 oz. Velveeta Light Cheese, cubed
1 teaspoon Dry Mustard Powder
1 teaspoon Pepper
Salt to taste (optional)

Preheat oven to 350 degrees. Cook macaroni according to package directions. Drain, but do not rinse; set aside. In a medium pot, combine the margarine and onions. Cook over medium low heat until the onions are tender. Whisk in the flour, then whisk in the chicken broth, soup, Velveeta, mustard powder and pepper. Cook until the Velveeta has melted and the mixture is creamy. Spray a 9X13 cake pan with non-stick cooking spray (Don't use a regular casserole dish because it will overflow unless it has high sides). Combine the cooked macaroni and cheese sauce, and then pour into the prepared pan. Bake for 35-40 minutes or until thick and bubbly, stirring half way through the baking time. Let stand for 5 minutes before serving. 

Note: This isn't a real orange macaroni and cheese if you're use to the stuff out of a box. It's actually more of a tan color.  If you don't want to make so much macaroni and cheese at once, you can cut the recipe in half and just bake it in a smaller pan. The recipe I got this from was actually for half, but I didn't want a half of can of cheese soup left over. I haven't tried it, but you should be able to freeze individual portions of this for later.

Serves: 10 (1 Cup Each)
Per Serving: 283 Calories; 6g Fat (19.2% calories from fat); 15g Protein; 44g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 981mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. WWP: 5 (www.AimeesAdventures.com)