1 pound elbow macaroni, wagon wheels or other medium pasta shape, uncooked
4 tablespoons margarine
4 tablespoons flour
1 teaspoons dry mustard
4 cups skim milk, room temperature
salt and freshly ground black pepper to taste
1 15 ounce container part skim ricotta cheese
8 ounces white or yellow low fat Cheddar cheese, grated and divided
1/2 cup grated Parmesan cheese, divided
chopped fresh parsley for garnish
Prepare pasta according to package directions; drain. Heat margarine in a large saucepan over medium heat until melted. Add flour and stir until flour is lightly golden, about 2 to 3 minutes. Add dry mustard. Gradually whisk in the milk until smooth. Cook until the sauce boils and is thickened, whisking constantly over low heat, about 10 minutes. Season with salt and freshly ground black pepper. In a mixing bowl, combine pasta with ricotta cheese, half of the Cheddar cheese, and half of the Parmesan cheese. Add the sauce. Spoon into a lightly oiled 9 x 13 inch baking dish. Sprinkle remaining Cheddar and Parmesan cheese on top. Bake at 350F until browned on top, about 30 minutes. Let cool for 10-15 minutes before serving. Garnish with chopped fresh parsley. Serves 6 to 8.
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