Four Cheese Macaroni Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Elbow macaroni, uncooked
1/4 cup: Butter,
1/4 cup: All purpose flour,
2 1/2 cup: Milk,
1 cup: Shredded provolone cheese,
1 cup: Shredded cheddar cheese,
1 tsp: Dry mustard,
1 tsp: Salt,
ds Ground pepper,
1 cup: Mozzarella cheese, diced
1/2 cup: Parmesan cheese,
1 tsp: Paprika,
GARNISH
Julienned raw vegetables,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp