Preparation Time

35 minutes prep time, 30 minutes to bake

Ingredients

• 3 tablespoons butter
• 6 tablespoons all-purpose flour
• 3/4 teaspoon dry mustard
• 1/4 teaspoon red pepper
• 3 cups skim milk, divided (2 cups, 1 cup)
• 1 1/4 cups (5 oz) shredded, reduced fat sharp cheddar cheese, divided (3/4 cup, 1/2 cup)
• 1/4 cup (1 oz) swiss cheese
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 5 cups cooked large elbow macaroni (2 1/2 cups uncooked yields 5 cups cooked)

Directions

• preheat oven to 350
• melt butter in saucepan over medium heat
• stir in flour, mustard and red pepper
• gradually add 1 cup milk, stirring with a wisk until smooth; cook 1 minute stirring constantly
• gradually stir in remaining 2 cups milk; cook 10 minutes or until slightly thick and bubbly, stirring constantly
• remove from heat; add 3/4 cup cheddar cheese, swiss cheese, salt and pepper, stirring until cheese melts
• stir in macaroni
• divide mixure evenly among 4 ramekins; sprinkle evenly with remaining 1/2 cup cheddar cheese
• cover with aluminum foil and bake at 350 for 30 minutes
• let stand, covered, 5 minutes before serving

  Note: you can also spoon macaroni into a 2 qt casserole, and bake as directed.