| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Pasta, Casserole |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Elbow macaroni – uncooked |
| 1/4 |
c |
Butter |
| 1/4 |
c |
All purpose flour |
| 2 1/2 |
c |
Milk |
| 1 |
c |
Shredded provolone cheese |
| 1 |
c |
Shredded cheddar cheese |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Salt |
|
ds |
Ground pepper |
| 1 |
c |
Mozzarella cheese, diced |
| 1/2 |
c |
Parmesan cheese |
| 1 |
ts |
Paprika |
|
|
Julienned raw vegetables |
INSTRUCTIONS
GARNISH
Cook macaroni according to package directions until al dente. Drain.
Preheat oven to 350 degrees. Butter a two quart casserole dish. Melt
butter in a saucepan; stir in flour. Slowly whisk in milk and bring to a
boil; cook stirring until sauce thickens. Add provolone, cheddar, mustard,
salt and pepper. Stir until cheese melt.
Combine sauce and cooked macaroni. Stir in Mozzarella cheese. Turn into
buttered casserole. Top with Parmesan cheese and sprinkle with paprika.
Bake 30 to 40 minutes or until bubbly and top is browned. Cut into serving
sections. Garnish with vegetables
Heartlands
Posted to MM-Recipes Digest V3 #266
Date: Sat, 28 Sep 1996 12:31:57 -0500
From: netdir@cyberspc.mb.ca (S.Pickell)
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