Macaroni and Four~Cheese Casserole
Trisha
Assemble the day before and refrigerate. Then bake just before serving.
ingredients
- 12 ounces elbow macaroni
- 1/2 cup all-purpose flour
- 3 1/4 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 pound sharp cheddar cheese, shredded (1 cup)
- 1/4 pound Swiss cheese, shredded (1 cup)
- 1/4 pound provolone cheese, shredded (1 cup)
- 2 ounces cream cheese
- 1 teaspoon Dijon-style mustard
directions
- 1
Heat oven to 350*. Coat 2-1/2 quart shallow casserole with nonstick cooking spray.
- 2
Cook elbow macaroni following package directions. Drain.
- 3
Whisk together flour and 1 cup milk in large saucepan until smooth. Stir in remaining milk, salt and nutmeg until smooth; cook, stirring constantly, over medium heat until thickened and bubbly, 2 minutes. Remove from heat. Stir in cheddar, Swiss, provolone, cream cheese and mustard. Stir in macaroni. Transfer mixture into prepared casserole.
- 4
Bake in 350* oven for 30 minutes or until top is lightly browned and casserole is bubbly.
Source: Trisha
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