Reduced Fat Macaroni And Cheese (Cook'S Country) - cooking recipe

Ingredients

Bread Crumb Topping
1/3 cup plain breadcrumbs
1 tablespoon unsalted butter, melted
Macaroni and Cheese
1/2 cup shredded reduced-fat sharp cheddar cheese (3 ounces)
1/2 cup grated parmesan cheese
1/2 cup part-skim ricotta cheese
1/2 teaspoon table salt
1/2 lb elbow macaroni
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1 teaspoon mustard powder
2 1/2 cups skim milk
1/2 teaspoon Tabasco sauce (optional)

Preparation

Toss bread crumbs with butter in small bowl until combined. Set aside.
In food processor or blender, process cheddar, Parmesan, and ricotta until no large pieces of cheese remain, 1 to 2 minutes. Transfer to bowl and set aside.
Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water and 1 tbsp table salt (not in ingredient list) to boil in Dutch oven over high heat. Add macaroni and cook until tender, 7 to 9 minutes. Drain macaroni and leave in colander.
In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour and mustard and cook, whisking to combine ingredients, until mixture is smooth, about 1 minute. Whisking constantly, slowly add milk and Tabasco, if using, and bring to full boil. Reduce heat to medium and simmer, whisking frequently, until mixture becomes slightly thicker than heavy cream, 2 to 4 minutes. Remove pan from heat. Whisk in cheese mixture and 1/2 teaspoon salt until cheese is melted. Add pasta and cook, stirring constantly, over medium-low heat, until mixture is steaming, 2 to 3 minutes.
Transfer mixture to broiler-safe 8-inch-square baking dish and sprinkle with bread crumbs. Broil until crumbs are deep golden brown, 2 to 4 minutes, rotating pan if necessary for even browning. Cool 2 minutes. Serve.