INGREDIENTS
2 cups
elbow macaroni (I use whole grain blend, like Barilla)
1 cup
milk
1 cup
water
2 cups
low sodium chicken broth
4 cups
shredded cheese (sharp is great, but use what you have)
8 oz
softened light cream cheese, cubed
1/2 tsp
onion salt
1/2 tsp
dry mustard; optional
1/4 tsp
ground pepper
1/2 cup
white whole wheat flour