3 cups uncooked elbow macaroni
1/3 cup flour
2-2/3 cups lowfat 1% milk
1-1/2 cups (6 ounces) shredded reduced fat Sharp Cheddar cheese
3 ounces process light American cheese (Velveeta)
2 tbsp. grated reduced fat Parmesan cheese
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper
1. Heat oven to 375º. Spray a 2-quart casserole dish with cooking spray. Cook macaroni according to package directions for 6 minutes.
2. Sprinkle flour into a large saucepan. Gradually whisk in milk; cook and stir over medium heat until thick and bubbly. Reduce heat to medium-low; stir in cheeses and cook and stir for 2 more minutes, until cheeses are melted and sauce is creamy. Remove from heat and stir in salt, mustard and pepper. Stir in macaroni.
3. Pour into prepared casserole dish. Bake for 30 minutes, until hot and bubbly. Yield: 8 servings.