16 oz ROTELLI MACARONI 1/2 ts DRIED BASIL LEAVES
3 tb BUTTER 1/4 ts PEPPER
1 ts MINCED ONION 2 c MILK
2 tb FLOUR 1 c CHICKEN BROTH (13-14 OZ.)
1 ts DRY MUSTARD 1 lb CEDDAR CHEESE (SHREDDED)
1 ts SALT
6 servings
1. Prepare Macaroni As Per Directions On Package.
2. Grease 2 1/2 Quart Casserole; Set Aside. In A 4 Quart Sauce Pan, Over
Medium Heat, In Hot Butter Or Margarine, Cook Onion Till Tender. Stir In
Flour, Mustard, Salt, Basil And Groud Pepper. Cook 1 Minute. Gradually Stir
In Milk And Chicken Broth; Cook Until Mixture Boils And Thickens Slightly.
Stir Constantly. Remove Sauce Pan From Heat.
3. Preheat Oven To 350 F. Reserve 3/4 Cheese For Topping. Stir Remaining
Cheese Into Sauce And Cook Till Cheese Melts.
4. Drain Macaroni; Stir Into Cheese Sauce Until Well Coated. Spoon
Macaroni Mixture Into Casserole; Sprinkle Reserved Cheese Over Top. Bake
At 350 Deg F. 30 Minutes.