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Macaroni and Four Cheeses Recipe

   
 

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     Macaroni and Four Cheeses

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

Ingredients
1 lb elbow macaroni
2 1/2 cups low-fat milk
2 bay leaves
1/4 cup all-purpose flour
1 cup (4oz) shredded reduced-fat extra-sharp cheddar cheese
1/2 cup (2 oz) shredded Swiss cheese
1/2 cup (2 oz) grated Parmesan cheese
1/2 cup (2 oz) crumbled Gorgonzola cheese
3/4 tsp salt
 
1/4 tsp black pepper
Cooking spray

Instructions
Preheat oven to 400. Cook pasta in boiling water for 5 minutes, or until almost tender. Drain and rinse with cold water. Place pasta in large bowl.
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; level with a knife. 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 13x9 inch baking dish coated with cooking spray.
Bake at 400 for 20 minutes or until thoroughly heated.


Originally Submitted
12/23/2009





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