Macaroni and three cheeses
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Dry Macaroni or Curly Pasta |
| ⅓ | cup | Butter; Divided |
| 1 | tablespoon | Butter |
| ½ | cup | Chopped Red or Green Bell pepper |
| ⅓ | cup | Flour |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cups | Milk |
| 1 | cup | Shredded Provolone Cheese |
| 1 | cup | Shredded Cheddar Cheese |
| ¾ | cup | Blue Cheese; Crumbled |
| 2 | smalls | Tomatoes; Sliced |
| ¼ | cup | Seasoned Dry Bread Crumbs |
Directions
Cook macaroni according to package directions; rinse and drain.
Place ⅓ cup butter in 2½-quart microwave-safe dish. Microwave on HIGH for 1 minute. Add bell pepper; cook on HIGH about 2 minutes, or until crisp-tender. Stir in flour and seasonings; mix until smooth. Microwave on HIGH 45-60 seconds, or until mixture bubbles.
Gradually stir in milk. Microwave on HIGH 6 minutes, or until thickened and bubbly, stirring every 2 minutes. Sir in cheeses until melted. Sir in cooked macaroni. Arrange tomatoes around outer edge of casserole.
Microwave remaining 1 tablespoon of butter in microwave-safe measuring cup on HIGH 20 seconds. Stir in bread crumbs until well-combined. Sprinkle bread crumbs over tomatoes and pasta. Microwave on HIGH 5-6 minutes, or until hot and bubbly, rotating dish after half the cooking time. Serve immediately.
Recipe by: Home Cooking - July 1995 Posted to recipelu-digest by Donna Tester <tester@...> on Feb 22, 1998