* 1 (8-ounce) package small elbow macaroni
* Cooking spray
* 1 cup chopped onion
* 1 cup shredded carrot
* 2 cloves minced garlic
* 1 pound lean ground beef
* 1 cup home canned tomato sauce
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup milk
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground nutmeg
* 1 1/2 cups shredded sharp cheddar cheese
Preheat oven to 350°.
Cook pasta according to the package directions; drain. Lightly coat pasta with cooking spray.
Coat skillet with cooking spray. Saute’ over medium-high heat, onions and carrots for 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add home canned tomato sauce, salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef in pan, stirring to combine. Spoon mixture into an 11” x 9” baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add ½ cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining ½ cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.