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Macaroni and Four Cheeses Recipe

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This recipe for Macaroni and Four Cheeses, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dave & Melissa Dreyer
Added: Sunday, July 10, 2005


1 lb. uncooked pasta noodles (i.e. shells, elbow)--whole wheat pasta works well.
1-ounce slice whole wheat bread
2 1/2 cups 1% low-fat milk
2 bay leaves
1/4 cup all-purpose flour
1 cup shredded sharp chedder cheese
1/2 cup shredded Emmenthaler or swiss cheese
1/2 cup grated fresh Parmesan cheese
1/2 cup crumbled Gorgonzola cheese
3/4 tsp. salt
1/4 tsp. black pepper
Cooking Spray
1/2 tsp. dried rubbed sage
1 T. butter, melted

Preheat oven to 400 degrees.
Cook pasta in boiling water 5 minutes or until almost tender.
Drain and rinse with cold water. Place pasta in a large bowl.
Place bread in food processor; pulse until coarse crumbs form.
Set aside.

Bring milk and bay leaves to a simmer in a small saucepan.
Remove from heat; cover and let stand 5 minutes. Discard bay
leaves. Lightly spoon flour into a dry measuring cup. Place
flour in a small bowl; gradually add milk, stirring with a whisk
until well-blended. Return milk mixture to pan. Cook over
medium heat until thick, stirring constantly with a whisk.
Remove from heat. Add cheeses, salt, and pepper; stirring until
cheeses melt. Pour cheese sauce over pasta, stir well. Spoon
mixture into a 13 x 9-inch baking dish coated with cooking
spray. Combine breadcrumbs, sage, and butter in a bowl; toss
with a fork. Sprinkle breadcrumbs over pasta.

Bake at 400 degrees for 20 - 30 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Get the Mac down--before I put the smack down!




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