1 lb. elbow macaroni
1 pkg. sun-dried tomatoes
2 tbsp. reduced calorie butter
2 tbsp. flour
1 c. skim milk
Freshly grated nutmeg
1/4 tsp. red pepper flakes
1 pkg. alpine Lace shredded Mozzarella
Salt, pepper

Cook the macaroni al dente and drain well. Meanwhile, blanch the sun-dried tomatoes in boiling, salted water and drain well. Chop coarsely.

Make the bechamel: Combine the butter and flour in a small saucepan over medium heat into a roux; add the milk and grated nutmeg and whisk until thickened.

In a large bowl, combine the macaroni, tomatoes, and bechamel and stir until well combined. Add the red pepper flakes, Mozzarella and salt and pepper and toss to combine. Bake in a 350 degree oven for 30 minutes. If desired, sprinkle the top with Parmesan cheese before baking.