Ingredients

Freshly ground black pepper
Freshly grated nutmeg
Cayenne pepper
2 teaspoons cornstarch
2 cups low-fat cheddar cheese, grated (about 8 ounces)
1/2 pound dry elbow macaroni, (2 cups)
1 to 2 teaspoons Dijon mustard
1 tablespoon unsalted butter, cut into small pieces
1 sprig fresh thyme
1 sprig fresh parsley
1 cup skim milk
1 bay leaf
1 1/2 teaspoons kosher salt

Description

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