1 c. Elbow Macaroni, uncooked

2 tsp. Butter

2 T. All-Purpose Flour

1/4 tsp. Dry Mustard

Dash of Ground Red Pepper

1 1/2 c. Skim Milk

3/4 c. Cheddar Cheese, shredded

1 T. Parmesan Cheese, grated

1/4 tsp. Salt

Dash of Black Pepper

Vegetable Cooking Spray

2 tsp. Fine Dry Breadcrumbs

2 tsp. Parmesan Cheese

Cook macaroni according to package directions, omitting salt; drain. Melt butter in a large saucepan over low heat; add flour, mustard, and red pepper. Cook 1 minute, stirring constantly. Add milk and cook over medium-low heat 10 minutes, or until thick and bubbly. Remove from heat; add cheeses, salt, and pepper; stirring until cheese melts. Add ham and macaroni; stir well. Spoon into a 1-quart casserole dish coated with cooking spray. Top with breadcrumbs and Parmesan cheese. Bake, covered, at 400 degrees for 30 minutes.