Baked Macaroni And Cheese

• 1 1/2 Tbsp. lite margarine
• 1/4 c. all-purpose flour
• 3/4 tsp. dry mustard
• 1/8 tsp. ground red pepper
• 1 1/4 c. low-fat sharp Cheddar cheese, shredded
• 1/4 c. low-fat Swiss cheese, shredded
• 1/4 tsp. salt (optional)
• 1/8 tsp. black pepper
• 5 c. large elbow macaroni, cooked without salt

1. Melt margarine in a large heavy saucepan over low heat.
2. Add flour, mustard and red pepper.
3. Cook 1 minute, stirring constantly, with wire whisk.
4. Gradually add milk and stir well. Cook over medium heat 10 minutes or until thickened and bubbly, stirring constantly.
5. Remove from heat.
6. Add 3/4 cup
7. Cheddar cheese, 1/4 cup Swiss cheese, salt and pepper, stirring until cheese melts.
8. Stir in cooked macaroni.
9. Pour into a 2-quart casserole.
10. Sprinkle with remaining Cheddar cheese.
11. Cover and bake at 350u0b0 for 30 minutes.
12. Let stand, covered, 10 minutes before serving.
13. Yields 12 servings.

lite margarine, allpurpose, dry mustard, ground red pepper, lowfat sharp, lowfat swiss cheese, salt, black pepper, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470737 (may not work)