Don's Newest Mac and Cheese

1 box (14.5 ounces) uncooked, higher-fiber, higher-protein macaroni pasta (such as Barilla Plus)

½ cup 1-percent milk

1 can (12 ounces) fat-free evaporated milk

1½ teaspoon dry mustard, dissolved in 2 teaspoons of water

2 tablespoons all-purpose flour

8 ounces Velveeta reduced-fat prepared cheese (cut into ¼- inch cubes)

4 ounces reduced-fat, sharp cheddar cheese (such as Kraft's 2-percent milk), shredded

½ cup 1-percent cottage cheese

¼ cup nonfat sour cream

½ teaspoon salt

½ teaspoon fresh ground black pepper

teaspoon cayenne pepper

In a large pot, bring 6 quarts cold water to a boil over high heat. Add 1 generous tablespoon of kosher salt (or 1½ generous teaspoons table salt) to the water, stirring until dissolved. When the water comes to a rolling boil, add macaroni and stir until the water returns to a boil. Reduce heat sufficiently to keep the pot from boiling over and cook, stirring occasionally, for about 7 minutes or until the macaroni is tender. Drain well, do not rinse and return to the pan.

While macaroni cooks, add milk, evaporated milk, mustard paste and flour to a 2-quart saucepan. With a wire whisk, whisk together until combined. Place the saucepan over medium heat and bring almost to a simmer stirring continuously. Add the three cheeses, salt and pepper. Reduce heat to low and stir until the cheese melts. Stir in sour cream until incorporated and remove the pan from the heat. Pour the sauce over the drained macaroni and, over medium-low heat, stir together until heated through and combined, about 2 minutes.

Serves eight; 1¼- to 1½-cup portions.

Nutrition values per serving: 356 calories, 7.5 g fat ( 3.9 g saturated), 46.8 g carbohydrates, 3.6 g fiber, 23.6 g protein, 14 mg cholesterol, 775 mg sodium.

Salt Sense: Omitting the added salt reduces sodium content to 630 mg per serving.