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Macaroni and Four Cheeses Recipe

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This recipe for Macaroni and Four Cheeses is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Get the Mac down--before I put the smack down!

 

 

 

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