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This recipe for MACARONI & FOUR CHEESES, by , is from Donna's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Bergquist
Added: Friday, August 15, 2008


1 lb uncooked medium elbow macaroni
1 (1 oz) slice white bread, made into crumbs
2 1/2 cups 1% low-fat milk
2 bay leaves
1/4 cup flour
1 cup (4 oz) shredded reduced-fat extra sharp cheddar
1/2 cup (2 oz) shredded emmenthaler or swiss
1/2 cup (2 oz) grated parmesan
1/2 cup (2 oz) crumbled gorgonzola
3/4 tsp salt
1/4 tsp pepper
Cooking spray
1/2 tsp dried sage & 2 tsp melted butter

Preheat oven to 400. Cook pasta until almost tender, drain & rinse well with cold water. Place pasta in a large bowl.
Bring milk & bay leaves to a simmer in a small saucepan. Remove from heat, cover & let stand 5 min. Discard bay leaves.
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. Remove from heat. Add cheeses, salt & pepper, stirring until cheese melts. Pour cheese over pasta, stir well.
Spoon into a 13x9 baking dish coated with cooking spray. Combine bread crumbs, sage & butter, sprinkle over pasta.
Cook for 20 min or until thoroughly heated.




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