Creamy Chili Macaroni

• 1 teaspoon canola oil
• 12 cup green onion, sliced
• 3 tablespoons all-purpose flour
• 1 cup skim milk
• 14 cup dry white wine
• 2 ounces low-fat cheddar cheese, shredded
• 1 (4 ounce) can diced green chilies, drained
• 6 ounces elbow macaroni, cooked
• 34 cup plain nonfat yogurt
• 10 stuffed green olives, sliced

1. Cook the macaroni and preheat the oven to 375F.
2. Lightly spray a 1-quart baking dish with nonstick cooking spray.
3. Heat oil in a small saucepan over medium heat.
4. Add onions.
5. Cook 3 minutes, stirring, Sprinkle flour over onions and mix well.
6. Gradually add milk, stirring constantly with a whisk.
7. Cook, stirring, until mixture.
8. boils.
9. Continue to cook, stirring, 3 minutes.
10. Add wine.
11. Cook, still stirring, 3 more minutes.
12. Remove saucepan from heat and stir in cheese, chilies, and macaroni.
13. Sprinkle with sliced olives.
14. Bake, uncovered, 20 minutes.
15. Let stand for 5 minutes before serving.

canola oil, green onion, allpurpose, milk, white wine, lowfat, green chilies, elbow macaroni, nonfat yogurt, green olives

Taken from www.food.com/recipe/creamy-chili-macaroni-509474 (may not work)