Ingredients
8 ounces dry whole wheat elbow macaroni
1 cup nonfat milk
2 tablespoons whole wheat pastry flour
1 teaspoon dry mustard
Cayenne to taste (optional)
1 cup shredded sharp cheddar cheese
1/4 cup shredded parmesan cheese
Salt and pepper to taste
Description
Using Whole Wheat Pasta And Flour Gives The Finished Dish A Hearty Texture, Aroma And Flavor.
Wholefoods
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