Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Elbow macaroni |
| ¼ cup | Butter or margarine |
| ¼ cup | All-purpose flour |
| 3 cups | Milk |
| 1½ cup | Shredded Cheddar cheese |
| 1 cup | Shredded Gouda cheese |
| ½ cup | Shredded Mozzarella cheese |
| ¼ teaspoon | Anchovy-free Worcestershire sauce |
| ¼ teaspoon | Salt |
| \N \N | Bread crumbs; optional |
1. Preheat the oven to 350 degrees.
2. Cook the macaroni according to package directions, for the minimum suggested time; drain.
3. In a 3-quart saucepan, over medium-high heat, melt the butter or margarine. Stir in the flour until absorbed.
4. Using a whisk, stir in the milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. {Make sure you get all the edges of the pot so that there are no clumps in the bottom.} Stir in all the cheeses, the Worcestershire sauce, and salt. Remove from heat and continue stirring until cheeses are melted. Stir in the cooked macaroni. Pour into a greased 9-inch square baking pan. Sprinkle with bread crumbs, if desired.
5. Bake 30 to 45 minutes, or until bread crumbs are browned and mixture is heated through and bubbly.
VARIATION: Use and additional 1½ cups of shredded Cheddar instead of the Gouda and Mozzarella.
Recipe by: 1,000 Vegetarian Recipes-Carol Gelles Converted by MM_Buster v2.0l.