Recipe provided by Midwest Dairy Association.

3 tablespoons butter

1⁄2 (13.25 ounce) package whole-wheat shell or elbow macaroni, uncooked

1⁄2 cup chopped onion (about 1⁄2 medium onion)

1⁄4 teaspoon salt

1⁄4 teaspoon pepper

2 cups water

1 1⁄2 tablespoons flour

3⁄4 cup lowfat milk

2 cups reduced-fat shredded Colby Jack cheese

1 tablespoon chopped fresh parsley

In a large skillet, melt butter over medium heat. Add macaroni, onion, salt and pepper; cook for 5 minutes, stirring often. Add water, turn up heat and bring to boil. Cover and reduce to medium heat for 6-8 minutes or until macaroni is cooked. Stir in flour and milk. Add cheese, stirring until melted and well mixed, about 2-3 minutes. Remove from heat, sprinkle with parsley and serve.

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