| 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 ncanty@juno.com (Nadia I Canty) on Mar 22,
1998
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