7 to 9 oz. uncooked linguine, fettuccine or spaghetti

SWISS SAUCE:

1 1/2 c. milk
2 tbsp. flour
1 tbsp. Dijon mustard
1/2 tsp. salt
3 oz. (3/4 c.) shredded Swiss cheese
1 tsp. parsley flakes

In unsalted water, cook pasta to desired doneness as directed on package. Drain, rinse with hot water. Meanwhile, in small saucepan, using wire whisk, blend milk, flour, mustard and salt until smooth. Stir in cheese. Cook over medium heat 5 minutes or until sauce is bubbly and thickened, stirring frequently. Stir in parsley. Pour over hot pasta; toss to coat.

Makes 6 servings.

MICROWAVE DIRECTIONS: Cook pasta as directed above. In 4 cup microwave safe measuring cup using wire whisk, blend milk, flour, mustard and salt until smooth. Microwave on high, 4 to 5 minutes, or until mixture thickens and boils, stirring twice during cooking. Stir in cheese and parsley, stirring until cheese is melted. Pour over hot pasta; toss to coat.

Serves 6.