Title: Four-Cheese Macaroni
Categories: None
Yield: 12 Servings

1 pk (16 ounces) elbow macaroni
1/4 c Butter or margarine
1/4 c All-purpose flour
1/2 ts Salt
1/8 ts Pepper
3 c Milk
2 c (8 ounces) shredded cheddar
-cheese
1 1/2 c (6 ounces) shredded Swiss
-cheese
1/2 c Crumbled blue cheese
1/2 c Grated Parmesan cheese

Notes: Darlene Marturano, West Suffield, Ct. COUNTRY MAGAZINE.

Cook macaroni according to package directions. Meanwhile, in a saucepan
over medium heat, melt butter. Stir in flour, salt and pepper until smooth.
Bring to a boil: boil and stir for 2 minutes. Gradually add milk, stirring
constantly. Reduce heat to low: add cheeses and stir until melted. Drain
macaroni: add to cheese sauce and stir until well coated. Yield: 12
servings.

"I adapted this recipe from one a friend gave to me. It has a distinctive
blue cheese taste and is very filling. I like to serve it with chicken."

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 22,
1998