Oh-So-Good Macaroni and Cheese

• 2 cups whole wheat elbow macaroni, cooked, drained
• 1 pkg. (8 oz.) KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
• 2 cups packed baby spinach leaves, chopped
• 1 small tomato, chopped
• 1/4 cup KRAFT Grated Parmesan Cheese
• 2 Tbsp. olive oil
• 1/4 cup finely chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 2 Tbsp. flour
• 1-1/2 cups fat-free milk

1. Preheat oven to 350F.
2. Combine macaroni, 1-1/2 cups of the cheddar cheese, the spinach, tomatoes and Parmesan cheese in large bowl; set aside.
3. Heat oil in medium saucepan on low heat 1 min.
4. Add onions; cook 2 to 3 min.
5. or until crisp-tender.
6. Add flour; mix well.
7. Cook 2 min., stirring constantly.
8. Gradually add milk, stirring until well blended after each addition.
9. Increase heat to medium.
10. Bring to boil; cook 2 to 3 min.
11. or until thickened, stirring constantly.
12. Add to macaroni mixture; toss to coat.
13. Spoon into 1-1/2-qt.-casserole dish sprayed with cooking spray; sprinkle with remaining Cheddar cheese.
14. Bake 20 min.
15. or until heated through.

whole wheat elbow macaroni, milk, baby spinach leaves, tomato, parmesan cheese, olive oil, onions, flour, milk

Taken from www.kraftrecipes.com/recipes/oh-so-good-macaroni-cheese-105011.aspx (may not work)