Preparation Time: 10 minutes. Cook Time: 15 minutes

1	box (1 pound)	ziti
3	tablespoons	butter
3	tablespoons	all-purpose flour
2	cans (12 ounces each)	evaporated milk
1	teaspoon	salt
2	cups	shredded cheddar cheese
1	cup	shredded Jarlsberg cheese
2	tablespoons	Dijon mustard
1/2	cup	packaged unseasoned bread crumbs
1/4	cup	grated Parmesan cheese
1	tablespoon	butter, melted

• Heat oven to 350°. Coat a 12 x 8-inch glass baking dish with nonstick vegetable-oil cooking spray.
• Cook the ziti following the package directions.
• Meanwhile, melt butter in medium-size heavy-bottomed saucepan over medium heat. Add flour; cook 2 minutes, whisking until smooth. Whisk in 1 cup evaporated milk. Gradually whisk in remaining milk, 1 cup at a time, until smooth. Stir in salt. Bring to to a boil. Reduce heat; simmer, whisking, 2 minutes, until thickened.
• Remove the saucepan from the heat. Stir in the cheeses and the mustard until the cheeses are melted and well blended.
• Drain the ziti well in a colander; return ziti to pot. Add cheese sauce and stir to coat pasta well. Scrape into prepared dish.
• Combine crumbs, Parmesan and butter in bowl. Sprinkle over ziti.
• Bake in 350° oven 25 minutes, until bubbly and browned. Let stand 10 minutes before serving.

  Makes: 8 servings

Nutrient Value Per Serving: 569 calories, 27 g fat (17 g saturated), 26 g protein, 54 g carbohydrate, 2 g fiber, 799 mg sodium, 88 mg cholesterol.