Name: Macaroni And Four-Cheese Casserole
Prep time: 15 min
Cook time: 10 min
Yield: 8
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

1 of 4 Heat oven to 350 degrees F. Coat 2-1/2quart shallow casserole with nonstick cooking spray.
2 of 4 Cook elbow macaroni following package directions. Drain.
3 of 4 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 of 4 Bake in 350 degree F oven 30 minutes until lightly browned and bubbly.

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Macaroni And Four-Cheese Casserole

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