1. Bring 4 qts of lightly salted water to a rolling boil in a large pot. Cook the macaroni until al dente, about 8 min. Drain the macaroni in a colander, rinse with cold water to cool, and drain well. Preheat the oven to 400 F.

2. Meanwhile, prepare the sauce. Heat the olive oil in a large non-stick saut� pan. Add the onion, garlic, and peppers and cook over medium heat until the vegetables are soft and aromatic, but not brown, about 4 min. Stir in the flour and cook for 1 min more. Stir in the skim milk and bring to a boil, stirring steadily. Simmer the sauce until thickened, about 1 min. Stir in the cheese, dill, mustard, salt and pepper, cayenne and nutmeg to taste. The sauce should be highly seasoned

. 3. Stir the macaroni into the sauce. Spoon the mixture into a 8x12-inch baking dish which has been lightly sprayed with oil. Sprinkle the top with bread crumbs. Bake the macaroni and cheese until bubbling, crusty, and golden brown, 30-40 min. High-Flavor, Low-Fat Pasta by Stephen Raichlen ISBN 0-670-86581-8 pg 29-30