Crab Macaroni Casserole

Makes 6 Servings

380 calories
11 grams fat
38 grams carbs
4 grams fiber
31 grams protein

2 cups uncooked whole wheat elbow macaroni
3 tbs. chopped onion
2 tbs. butter
3 tbs. all-purpose flour
1 1/2 cups fat-free milk
2 (6 oz.) cans lump crabmeat, drained
1 (8 oz.) cup reduced-fat sour cream
1/2 cup shredded swiss cheese
1/2 tsp. salt
1/2 tsp. ground mustard
1 cup (4 oz.) shredded fat-free cheddard cheese, divided

Cook macaroni according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from heat. Drain macaroni. Add the crabmeat, sour cream, swiss cheese, salt, mustard, macaroni and 1/4 cup cheddard cheese to the skillet. Transer to an 11x7" baking dish coated with cooking spray. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through.