Macaroni and Four-Cheese Casserole
Jackie Opitz
Recipe from Family Circle Magazine, November 1996
ingredients
- 12 oz elbow macaroni
- 1/2 cup all-purpose flour
- 3 1/4 cups milk
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 4 oz sharp cheddar cheese, shredded (1 cup)
- 4 oz Swiss cheese, shredded (1 cup)
- 4 oz Provolone cheese, shredded (1 cup)
- 2 oz cream cheese
- 1 tsp Dijon-style mustard
directions
- 1
Preheat oven to 350 degrees. Coat 2 1/2 quart shallow casserole with non-stick cooking spray.
- 2
Cook elbow macaroni following package directions. Drain.
- 3
Whisk flour and 1 cup milk in large saucepan until smooth. Stir in remaining milk, salt and nutmeg; cook, stirring constantly, over medium heat until thickened and bubbly, 2 minutes. Remove from heat. Stir in cheeses and mustard. Stir in macaroni. Turn into casserole.
- 4
Bake for 30 minutes, until lightly browned and bubble.
Source: Jackie Opitz
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