Ingredients
FOR MACARONI:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups Fat Free Half & Half
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
12 ounces grated, extra-sharp cheddar
1/3 cup grated Parmigiano-Reggiano (or just Parmigiano)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound curly macaroni, such as cavatappi (cellentani)
Preparation
EQUIPMENT: 2- to 2 1/2-quart shallow baking dish.
MAKE TOPPING: Preheat oven to 400°F with rack in middle. Toast bread crumbs on a rimmed baking sheet until pale golden, about 5 minutes. Cool toasted crumbs; with a fork, toss with cheeses, parsley, and melted butter until butter is evenly incorporated. Leave oven on. MAKE SAUCE: Melt butter in a medium heavy saucepan over medium-low heat and whisk in flour. Cook roux, whisking, 3 minutes, then whisk in fat free half and half. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Whisk in mustard, Worcestershire, cheeses, 3/4 teaspoon salt, and 1/2 teaspoon pepper until smooth and remove from heat. Cover surface of sauce with wax paper or parchment. COOK MACARONI AND ASSEMBLE DISH: Butter baking dish. Cook macaroni in a pasta pot of well-salted boiling water until al dente. Drain in a colander. Transfer to a bowl and stir in sauce. Spread macaroni mixture evenly in baking dish. Sprinkle topping evenly over macaroni; bake until golden and bubbling, 20 to 25 minutes.
