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| 1 1/2 Tasse | Elbow macaroni |
| 1 Esslöffel | butter or margarine |
| 1/4 Tasse | all-purpose flour |
| 3 Tasse | Low-fat milk |
| 1 Teelöffel | mustard dry |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper ground |
| 1 Prise | red pepper ground |
| 1/2 Tasse | cheddar cheese sharp, shredded |
| 2 Esslöffel | Fresh Pecorino Romano cheese; grated |
| 1/4 Tasse | Plain dry bread crumbs |
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1. Heat oven to 375 degrees. Cook macaroni according to package directions until barely tender. Drain and rinse in large colander.
2. Meanwhile, melt butter in large saucepan over medium heat. Add flour and cook, stirring, 1 minute. Remove from heat. Gradually whisk in milk, mustard, salt and freshly ground pepper and red pepper. Bring to boil over high heat; reduce heat and simmer 1 minute. Remove from heat and stir in cheeses. Stir in macaroni. Spread in shallow 1 1/2-quart baking dish and sprinkle with bread crumbs. Bake 20 minutes or until golden. Makes 5 cups.
Per serving: 1035 Calories; 33g Fat (29% calories from fat); 38g Protein; 143g Carbohydrate; 90mg Cholesterol; 2611mg Sodium
lightened-up family favorite the same great taste as it's high-fat counterpart.
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