Mozzarella Macaroni and Cheese

 

2

cups uncooked elbow macaroni

2

tablespoons butter

2

tablespoons Gold Medal® all-purpose flour

1

teaspoon salt

1

teaspoon grated or very finely chopped garlic

2

cups milk

2

cups shredded mozzarella cheese (8 oz)

1/4

cup chopped fresh basil leaves

• 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.