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Macaroni and Cheese with Basil

Servings: 6


1 3/4 cups medium elbow macaroni, uncooked
1 tablespoon butter
2 tablespoons flour
1 1/4 cups skim milk
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
1 1/2 cups (6 ounces) reduced-fat Wisconsin cheddar cheese, shredded
3 tablespoons grated Wisconsin parmesan cheese
3 to 4 cherry tomatoes, halved garnish
1/4 teaspoon basil or 3 to 4 sprigs of fresh basil, garnish

Cooking Directions:

Cook macaroni according to package directions, omitting salt and fat. Drain and set aside.

Melt butter in a saucepan over medium heat; add flour, and cook 2 minutes, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil and cook for 1 minute. Remove from heat; stir in dry mustard and next 3 ingredients. Add cheddar; stir until melted. Sprinkle parmesan on top and garnish with cherry tomatoes and basil. Serve immediately.

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