Serves 6 as a decadent side
Per serving: 324 cal, 17g fat, 239mg sodium,
28g carb, 2g fiber, 16g protein, 390mg calcium

Ingredients:

• 1/2 box whole grain elbow macaroni
• 2 Tablespoon butter
• 2 Tablespoons flour
• 2 cups milk
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cayenne (optional)
• 8 ounces of your favorite Seasonal Jack, shredded & divided
• 1/4 cup scallions, chopped (optional)

Directions:

1. Cook pasta to desired tenderness in a large pot of boiling water
2. In a separate melt butter over medium heat, whisk in flour to form a roux. Cook, stirring continuously, for about 3 minutes. The paste should be slightly thinned, but not browned. Whisk in the milk, mustard, and pepper (if using). Allow mixture to come up to a boil, the milk should thicken.
3. Remove from heat and stir in shredded cheese allowing it to melt and scallions (if using). Add the drained, cooked pasta and toss to coat.

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