Four-cheese macaroni
12 Servings
Ingredients
| Quantity | 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 |
Directions
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