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Low Histamine Mozzarella Macaroni and Cheese
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Low Histamine | Recipe


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


  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.
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