Macaroni and Four Cheeses

Macaroni and Four Cheeses
Photo by Randy Mayor

Ingredients

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

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
    • Cooking spray
    • 1-1/3 cups grated extra-sharp cheddar cheese (4 oz.)
    • 1 16-oz. box elbow macaroni
    • 2 Tbs. plain dry bread crumbs
    • 1 tsp. table salt
    • +7 other ingredients


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