|1½ cup||Elbow macaroni|
|4 tablespoons||Butter or margarine, divided|
|¼ cup||All-purpose flour|
|1 teaspoon||Dry mustard|
|¼ teaspoon||Freshly ground pepper|
|1 pinch||Ground red pepper|
|1½ cup||Shredded sharp Cheddar cheese|
|¼ cup||Freshly grated Parmesan cheese|
|⅓ cup||Plain dry bread crumbs|
1. Heat oven to 375 B0F. Cook macaroni in boiling salted water in large saucepan just until tender, 8 minutes. Drain in colander and rinse under cold water.
2. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat. Stir in flour and cook, stirring, 1 minute. Gradually whisk in milk, mustard, salt and peppers. Bring to boil, whisking. Boil 1 minute. Remove from heat and whisk in cheeses until melted and smooth. Stir in drained macaroni. Pour into shallow 2-quart baking dish. Melt remaining 2 tablespoons butter, stir in bread crumbs and sprinkle over macaroni. Bake 30 minutes. Let stand 10 minutes before serving. Makes 8 servings.
PER SERVING: Calories 310, Total Fat 17½ g, Saturated Fat 10½ g, Cholesterol 53 mg, Sodium 617 mg, Carbohydrates 26 g, Protein 13 g, Calcium
321 mg, Fiber 1 g