Beef, Sausage, Cheese, and Noodle Bake

Ingredients

1  (8-ounce) package small elbow macaroni

Cooking spray

1  cup  prechopped onion

1  cup  preshredded carrot

2  teaspoons  bottled minced garlic

1/2 pound  lean ground sirloin

1/2 pound hot italian sausage

1  cup  tomato sauce

1  teaspoon  kosher salt, divided

1/2  teaspoon  freshly ground black pepper

1  cup  fat-free milk

2  tablespoons  all-purpose flour

1/8  teaspoon  ground nutmeg

1 1/2  cups  (6 ounces) sharp cheddar cheese, shredded, divided

Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef and sausage; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef / sausage mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch 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 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.