Mozzarella Macaroni and Cheese

I love mac and cheese, but sometimes the traditional cheddar versions have way more salt than I can handle. I love the texture of this one, too - there's no grainy feel to the sauce like you get with cheddar cheese. Recipe is by Angie McGowan of the blog Eclectic Recipes.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups  uncooked elbow macaroni
• 2  tablespoons butter
• 2  tablespoons Gold Medal all-purpose flour
• 1  teaspoon salt
• 1  teaspoon garlic, very finely chopped
• 2  cups milk
• 2  cups  shredded mozzarella cheese (8 oz)
• 1⁄4 cup  chopped fresh basil leaf

Directions

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