1 (8 oz.) pkg. quinoa small pasta shells
2 tbsp. butter
1/4 cup garbanzo flour
1 1/2 cups 1% milk
1/4 cup 2% milk
2 oz. smoked cheddar cheese, grated
1 oz. Parmesan cheese, grated
1 (8 oz.) pkg. light cream cheese
1/4 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. freshly grated nutmeg
1/2 tsp. salt
1/3 tsp. pepper
1/2 medium sweet onion (2 tbsp. grated, remainder finely diced)
butter flavored non-stick cooking spray (Pam)

Heat 1% milk to just short of boiling (I use the microwave).

Cook pasta shells until just hard of al denté. Drain, return to pot, lightly spray with cooking spray and toss to coat. Add diced onion.

Melt butter over medium heat in large non-stick sauté or fry pan. When melted, add flour and cook until just starting to turn light brown, stirring constantly.

While stirring constantly with whisk, slowly add 1% milk. Stir until just incorporated and lumps have disappeared. Remove from heat.

Add cream cheese, spices, grated onion, and 2/3rds of the grated cheeses. Stir to incorporate. When mixture is smooth, add to shells and stir to mix. Allow to sit for 5 minutes.

Preheat oven to 375°F.

Spray glass cake pan with butter spray, add pasta and cheese mixture and spread evenly in pan.

Pour 2% milk over pasta and top with reserved grated cheese.

Bake at 375°F for 30 to 40 minutes.

Makes 12 servings (4 Weight Watchers points per serving).

Submitted by: Laurel