1 1/2 tbsp. butter
1/4 c. all-purpose flour
3/4 tsp. dry mustard
1/8 tsp. ground red pepper
3 c. skim milk
1 1/4 c. (5 oz.) shredded sharp Cheddar cheese, divided
1/4 c. (1 oz.) shredded Swiss cheese
1/2 tsp. salt
1/8 tsp. black pepper
5 c. cooked lg. elbow macaroni (cooked without salt or fat)

Melt butter in a large, heavy saucepan over low heat. Add flour, mustard and red pepper. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk; stir well. Cook over medium heat 10 minutes or until thickened and bubbly, stirring constantly. Remove from heat.

Add 3/4 cup Cheddar cheese and next 3 ingredients, stirring until cheese melts. Stir in cooked macaroni. Spoon into a 2 quart casserole. Sprinkle with remaining Cheddar cheese. Cover and bake at 350 degrees for 30 minutes. Let stand, covered, 10 minutes before serving. 166 calories per 1/2 cup serving. 6.4 fat per serving.