Ingredients

2 cups elbow macaroni (8 ounces)
1 tablespoon olive oil
3 cloves garlic, minced
1/2 pound fresh shiitake mushrooms, stemmed and cut into 1/4-inch strips
3 tablespoons flour
3 cups skim milk
1 tablespoon Dijon mustard
1/4 cup chopped parsley
Salt and freshly ground pepper
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
1/4 cup freshly grated Parmesan cheese or low-fat cheddar cheese
1/2 cup dried bread crumbs

Directions

Cook pasta until al dente, about 8 minutes. Drain and rinse with cold water.

Heat oil in large non-stick frying pan. Cook garlic over medium heat until soft but not brown, about 1 minute. Increase heat to high and add shiitakes. Cook for 3 minutes. Stir in flour and cook for 1 minute, stirring constantly.

Gradually stir in milk and bring mixture to a boil, stirring well. It will thicken. Simmer for 2 minutes. Stir in mustard, parsley, salt, pepper, nutmeg and cayenne. Remove from heat and stir in cheese.

Combine sauce and macaroni. Spoon into a 6- by 10-inch baking dish coated with non-stick cooking spray. Sprinkle top with bread crumbs. Bake for 30 minutes at 350 degrees. Serves 6. From "High-Flavor Low-Fat Vegetarian Cooking," Steven Raichlen, Viking, 1995.