Four-cheese macaroni

Yield: 12 Servings

Measure Ingredient
1 pack (16 ounces) elbow macaroni
¼ cup Butter or margarine
¼ cup All-purpose flour
½ teaspoon Salt
⅛ teaspoon Pepper
3 cups Milk
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

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