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Four-cheese Macaroni

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CATEGORY CUISINE TAG YIELD
Dairy Swiss 12 Servings

INGREDIENTS

1 16 ounces elbow macaroni
1/4 c Butter or margarine
1/4 c All-purpose flour
1/2 t Salt
1/8 t 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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