Macaroni and Double Cheese
Double cheese means doubly delicious!
2 cups elbow macaroni
2 tbsp Lactantia salted butter
¼ cup green onions, chopped
1 tsp dry mustard
½ cup Beatrice 2% milk
salt and pepper to taste
Very mild Cheddar Mozza Shreds
Cook macaroni according to package directions; drain.
Melt butter in the same saucepan, then add onions, stirring while cooking over medium heat until tender. Blend in mustard.
Beat together milk and eggs in small bowl; add to saucepan with
Very Mild Cheddar Mozza Shred,
Swiss Slices, and macaroni.
Cook and stir over medium-low heat until cheeses melt and sauce is creamy and slightly thickened.
Add salt and pepper to taste.
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