1 1/2 tablespoons margarine
1/4 cup all-purpose flour
3/4 teaspoon dry mustard
1/8 teaspoon ground red pepper
3 cups nonfat milk
1 1/4 cups shredded reduced fat cheddar cheese
1/4 cup shredded reduced fat Swiss cheese
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups cooked elbow macaroni, cooked without salt or fat

Preheat oven to 350 degrees. Melt margarine in a small saucepan over medium heat. Add flour and mix well. Add milk and mix with wire whisk over low heat, stirring continuously. Add dry mustard and ground red pepper and cheeses, mix and continue to heat over low heat until cheese is melted. Pour pasta into a glass-baking dish, add cheese sauce and toss to coat. Season with salt and pepper and top with dry breadcrumbs (if desired). Bake at 350 degrees about 35 minutes or until heated through.

Makes 8 Servings
Serving Size: 6 ounces