Four Cheese Baked Macaroni

Four Cheese Baked Macaroni
Four Cheese Baked Macaroni

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb rotelli pasta

  • 2

    c shredded sharp cheddar

  • 1

    c shredded mozzerella

  • 1/2

    c shredded Jarlsburg

  • 1/2

    c grated Parmesan

  • 1/4

    c unsalted butter

  • 1/4

    c all purpose flour

  • 4

    c milk

  • 1

    tsp salt

  • 1/8

    tsp cayenne

  • 2

    large ripe tomatoes, cored and thinly sliced

Directions

1. Heat oven to 350 degrees. Coat bottom and sides of 13 x 9 glass baking dish with vegetable oil spray. 2. Cook pasta according to package directions; drain well 3. Mix together cheeses in large bowl. 4. Melt butter in pasta pot. Whisk flour into butter until well-blended; continue to cook, whisking constantly, for 2 minutes to eliminate flour taste. Whisk in milk. Stir in salt, pepper. Cook, whisking constantly, until it comes to a boil. Simmer 2 minutes. Stir in 1/2 of the cheese. 5. Add cooked pasta to the cheese sauce; toss together. 6. Sprinkle 1/2 c of remaining cheese over bottom of prepared pan. Spoon 1/2 of the pasta into the dish. Sprinkle 1 c of cheese mixture over pasta. Spoon in remaining pasta and sprinkle remaining cheese. Arrange sliced tomatoes on top. 7. Bake at 350 degrees for 45 minutes or until top is lightly golden. Let stand 10 minutes before serving.

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