1 (7 oz.) elbow macaroni, 2 c. uncooked
1/4 c. low calorie butter
1/4 c. unsifted flour
1 tsp. dry mustard
1 tsp. garlic salt
1/4 to 1/2 basil leaves
1/2 tsp. paprika
2 c. skim milk
8 slices Borden lite line pasteurized process cheese product, cut into sm. pieces
2 tsp. corn flake crumbs
Chopped parsley

Cook noodles according to directions. Drain. Preheat oven to 350 degrees. In small saucepan over low heat, melt butter. Stir in flour, mustard, salt, basil and paprika. Gradually stir in milk, cook and stir until thickened. Add cheese product. Cook and stir until melted. Remove from heat, stir in cooked macaroni. Turn into 1 1/2 quart baking dish. Top with crumbs. Bake 20 minutes or until bubbly. Garnish with parsley. 8 servings. Prepared as directed, provides approximately 195 calories per serving.