| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | 12 | Servings | |
INGREDIENTS
| 1 | pk | (16 ounces) elbow macaroni |
| 1/4 | c | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 3 | c | Milk |
| 2 | c | (8 ounces) shredded cheddar cheese |
| 1 1/2 | c | (6 ounces) shredded Swiss cheese |
| 1/2 | c | Crumbled blue cheese |
| 1/2 | c | Grated Parmesan cheese |
INSTRUCTIONS
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 [email protected] (Nadia I Canty) on Mar 22, 1998
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