Yield: 12 Servings
|1 pack||(16 ounces) elbow macaroni|
|¼ cup||Butter or margarine|
|¼ cup||All-purpose flour|
|2 cups||(8 ounces) shredded cheddar cheese|
|1½ cup||(6 ounces) shredded Swiss cheese|
|½ cup||Crumbled blue cheese|
|½ cup||Grated Parmesan cheese|
Notes: Darlene Marturano, West Suffield, Ct. COUNTRY MAGAZINE.
Cook macaroni according to package directions. Meanwhile, in a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth.
Bring to a boil: boil and stir for 2 minutes. Gradually add milk, stirring constantly. Reduce heat to low: add cheeses and stir until melted. Drain macaroni: add to cheese sauce and stir until well coated. Yield: 12 servings.
"I adapted this recipe from one a friend gave to me. It has a distinctive blue cheese taste and is very filling. I like to serve it with chicken." Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 22, 1998