Macaroni and Cheese

8 POINTS per serving  Ingredients: 2 cups elbow macaroni 1 cup low-fat (1%) milk 2 tbsp all-purpose flour 1 tsp dijon mustard 1/2 tsp salt 1/4 tsp freshly ground pepper 1 cup shredded extra-sharp cheddar cheese 3 tbsp grated parmesan cheese Instructions: Preheat the oven to 350°F (175ºC). Cook the macaroni according to package directions. Drain and keep warm.In a large nonstick saucepan, combine the milk, flour, mustard, salt and pepper. Cook, whisking constantly, until the sauce thickens and comes to a boil, 3-4 minutes. Add the cheddar in batches, stirring after each addition until it is melted before adding more. Stir in the macaroni.Transfer the mixture to a shallow 1-quart (1 liter capacity) casserole dish and sprinkle with the parmesan cheese. Bake until golden, about 20 minutes. Increase the oven temperature to broil and cook for 3 minutes more. Cool slightly before serving. TIP! Although elbows are the classic macaroni, experiment with shapes like radiatore, orecchiette, and small to medium shells. Makes 4 servings 8 POINTS per serving Nutritional Information: Per serving: Calories 344, Fat 10g, Saturated fat 5g, Cholesterol 26mg, Sodium 621mg, Carbohydrate 48g, Fiber 1g, Protein 16g, Calcium 292mg Source: Weight Watchers Magazine