Three-cheese macaroni and cheese

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
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.

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