- 6 ounces whole grain elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups fat-free milk
- 1 cup shredded reduced-fat sharp Cheddar cheese
- 1 cup shredded part-skim mozzarella cheese
- 1 (15 ounce) can Del Monte® Sweet Peas, drained
- 2 tablespoons seasoned fine dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons butter, melted
- Preheat oven to 425 degrees F. Cook macaroni according to package directions; drain. Cover and keep warm.
- Meanwhile, for cheese sauce, melt the 2 tablespoons butter over medium heat in a medium saucepan. Stir in flour, mustard, salt and pepper until combined. Add milk all at once. Cook and stir for 5 minutes or until thick and bubbly. Cook and stir for 2 more minutes. Remove saucepan from heat.
- Add cheddar and mozzarella cheeses, stirring until cheese is melted and sauce is smooth. Stir cheese sauce and canned peas into the cooked macaroni. Heat through. Pour into a greased 2-quart baking dish.
- Combine breadcrumbs, Parmesan cheese and the 2 teaspoons melted butter in a small bowl. Sprinkle over macaroni. Bake, uncovered, for 20 minutes or until topping is golden brown. Let stand for 10 minutes before serving.