3-4 cups (~5 oz or one wedge) shredded Whey Cool Kitchen Creamy Havarti
1 pound elbow macaroni, cooked per directions on package
PREP:
In a medium saucepan, heat butter over medium until melted. Add flour and cook, stirring, for a couple of minutes, until the flour smells nutty. Before the flour mixture turns brown (slightly toasted is ok), slowly add the milk, whisking constantly. Continue cooking, whisking frequently, until mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, pepper and shredded Whey Cool Kitchen Creamy Havarti. Stir until cheese is melted and incorporated into the sauce.
Place cooked macaroni in a mixing bowl. Toss with hot cheese sauce and stir until combined. Serve immediately and enjoy!
