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

Melt butter in a large 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 thick and bubbly, stirring constantly. Remove from heat. Add 3/4 c. Cheddar cheese and next 3 ingredients, stirring until cheese melts. Stir in macaroni; spoon into 2 qt. casserole. Sprinkle with remaining Cheddar. Cover and bake at 350 degrees for 30 minutes.