- 1 1/2 cups [375 mL] milk
- 2 tablespoons [17.5 g] flour
- 1 tablespoon [15 mL] Dijon mustard
- 1/2 teaspoon [2.5 mL] salt
- 6 ounces [175 g] shredded Swiss cheese [3/4 cup - 190 mL]
- 1 teaspoon [5 mL] parsley flakes
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- Into a 4-cup [1-L] microwave-safe measuring cup using wire whisk, blend together milk, flour, Dijon mustard and salt until smooth.
- Microwave on 'HIGH' for 4 to 5 minutes stirring twice, until mixture thickens and boils.
- Stir in shredded Swiss cheese and parsley flakes, stirring until cheese is melted.
- Pour sauce over hot drained pasta noodles.
- Toss to coat, and serve.
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