Macaroni And Four-Cheese Casserole

Macaroni And Four-Cheese Casserole
Servings: 8 Prep 15 mins Cook 10 mins Bake 350°F 30 mins

Ingredients

  • 12 ounces elbow macaroni
  • 1/2 cup all-purpose flour
  • 3 1/4 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 ounces sharp cheddar cheese, shredded (1 cup)
  • 4 ounces Swiss cheese, shredded (1 cup)
  • 4 ounces provolone cheese, shredded (1 cup)
  • 2 ounces cream cheese
  • 1 teaspoon Dijon-style mustard

Make It

1. Heat oven to 350 degrees F. Coat 2-1/2quart shallow casserole with nonstick cooking spray.

2. Cook elbow macaroni following package directions. Drain.

3. Whisk flour and 1 cup of the milk in large saucepan until smooth. Stir in remaining 2-1/4 cups milk, salt and nutmeg; cook, stirring constantly, over medium heat until thickened and bubbly, 2 minutes. Remove from heat. Stir in cheeses and mustard. Stir in macaroni. Turn into casserole.

4. Bake in 350 degree F oven 30 minutes until lightly browned and bubbly.