Ingredients

The following ingredients have 4 Servings
  • 2 cups uncooked elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon grated or very finely chopped onion
  • 2 cups milk
  • 2 cups shredded Havarti cheese (8 oz)
  • 1 tablespoon chopped fresh dill weed

Instruction

  • Cook and drain macaroni as directed on package.
  • In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
  • 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 dill. Stir with whisk until smooth. Stir in drained macaroni.
  • Serve with additional dill weed if desired.