Recipe provided by Midwest Dairy Association.
- 3 tablespoons butter
- 1/2 (13.25 ounce) package whole-wheat shell or elbow macaroni, uncooked
- 1/2 cup chopped onion (about 1?2 medium onion)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups water
- 1 1/2 tablespoons flour
- 3/4 cup low-fat milk
- 2 cups reduced-fat shredded Colby Jack cheese
- 1 tablespoon chopped fresh parsley
In a large skillet, melt butter over medium heat. Add macaroni, onion, salt and pepper; cook for 5 minutes, stirring often. Add water, turn up heat and bring to boil. Cover and reduce to medium heat for 6-8 minutes or until macaroni is cooked. Stir in flour and milk. Add cheese, stirring until melted and well mixed, about 2-3 minutes. Remove from heat, sprinkle with parsley and serve.