"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Three Cheese Macaroni Recipe

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This recipe for Three Cheese Macaroni, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carri Ann Abshire
Added: Wednesday, December 3, 2008


8 ounces elbow macaroni (2 1/2 cups)
2 tbsp. butter
2 tbsp. all purpose flour
1/2 tsp. salt
1/2 tsp. dry mustard
2 cups milk
1/2 cup shredded cheddar cheese, divided
1/2 cup shredded mozzarella cheese, divided
1/2 cup shredded swiss cheese, divided

1. Preheat oven to 400F and grease an 11x7 inch baking dish.
2. For the casserole, cook the macaroni according to the package direction. Drain.
3. Meanwhile, melt the butter in a large saucepan over medium heat. Add flour and salt. Whisk until smooth. Stir in the mustard. Gradually add the milk, stirring constantly. Reduce heat to low. Cook, stirring constantly, until thickened, about 5 minutes.
4. Stir 1/4 cup cheddar, 1/4 cup mozzarella, and 1/4 cup swiss cheese into the pot. Remove from heat. In a large bowl, combine the macaroni and cheese mixture. Spoon the macaroni mixture into the prepared baking dish. Sprinkle with the remaining cheeses.
5.Bake until hot and bubbly, about 15 minutes.

Personal Notes:
Personal Notes:
This sounds so good Carri Ann. This is a recipe that I am going to try to make when all the granddaughters come to our house. I think they will all like it!
Aunt Jackie




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