Macaroni and Four Cheeses

Macaroni and Four Cheeses
Photo by Randy Mayor

Ingredients

  • 2 ½ cups 1% low-fat milk
  • 2 teaspoons butter or stick margarine, melted
  • ¼ teaspoon black pepper
  • Cooking spray
  • ½ cup (2 ounces) crumbled Gorgonzola cheese
  • 2 bay leaves
  • ¼ cup all-purpose flour
  • + 7 more ingredients
    • 1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
    • ½ cup (2 ounces) grated fresh Parmesan cheese
    • 2 teaspoons minced fresh or 1/2 teaspoon dried rubbed sage
    • ¾ teaspoon salt
    • 1 pound uncooked medium elbow macaroni
    • ½ cup (2 ounces) shredded Emmenthaler or Swiss cheese
    • 1 (1-ounce) slice white bread

Preheat oven to 400°. 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 a food processor; pulse 10 times or until coarse crumbs form. Set aside. Bring milk and bay leaves to a simmer in a small saucepan. Remo...

View full recipe at My Recipes

Comments

Variations on Macaroni and Four Cheeses

  • Macaroni and Four Cheeses
    • 1 tsp. olive oil
    • 2/3 cup grated Monterey Jack cheese (2 oz.)
    • 2 cups lowfat milk
    • 2 10-oz. packages frozen puréed winter squash
    • +8 other ingredients


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