More Great Recipes: Pasta

Macaroni and Four Cheese Casserole


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

12 ounces elbow macaroni
1/2 cup flour
3 1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon nutmeg
4 ounces sharp cheddar cheese, grated
4 ounces provolone cheese, grated
4 ounces swiss cheese, grated
2 ounces cream cheese
1 teaspoon Dijon mustard


Heat oven to 350 degrees. Coat 2 1/2 quart shallow casserole with nonstick cooking spray. Cook elbow macaroni following package directions. Drain. Whisk flour and 1 cup milk in large saucepan until smooth. Stir in remaining milk, salt, and nutmeg; cook, stirring constantly, over medium heat until thickened and bubbly. 2 minutes. Remove from heat. Stir in cheese and mustard. Stir in macaroni. Turn into casserole. Bake for 30 minutes until lightly browned and bubbly.


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