IC-Friendly Recipe adapted from: bettycrocker.com
Ingredients:
2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon grated or very finely chopped garlic
2 cups milk
2 cups (8 oz) shredded mozzarella cheese
1/4 cup chopped fresh basil leaves
Directions:
1. Cook and drain macaroni as directed on package.
2. In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
3. Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
4. Serve with additional basil leaves if desired.
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