Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           dried mushrooms
   8      ounces        elbow macaroni
   3      cups          lowfat 1% milk
   6      tablespoons   flour
     1/4  teaspoon      hot pepper sauce
   6      ounces        lowfat cheddar cheese -- shredded
   2 1/4  ounces        parmesan cheese -- grated
   2      teaspoons     mustard powder
   1      teaspoon      salt
   1      cup           frozen corn kernels -- thawed
     1/2  cup           chopped scallions
     1/2  cup           chopped red bell pepper
   3      tablespoons   bread crumbs

Preparation:

Preheat oven to 450 oF. Coat an 11x7" baking dish or 6 individual ramekins with nonstick cooking spray. In small bowl, soak mushrooms in 1/2 cup hot water until softened, 15 minutes. Cook macaroni according to package directions. Set aside. In medium saucepan, heat milk over medium heat. Whisk in flour. Cook, stirring until lightly thickened, about 10 minutes. Stir in mushrooms with soaking liquid and hot pepper sauce. Stir in cheddar and Parmesan cheeses, mustard powder and salt. Remove saucepan from heat. Drain macaroni and place in large bowl. Stir in corn, scallions and red pepper. Pour mushroom-cheese sauce on top and stir to coat macaroni. Spoon into prepared baking dish. Sprinkle with bread crumbs. Bake until cheese is bubbly, about 15-20 minutes. Serving (1 1/2 cups)