Title: Three-Cheese Macaroni And Cheese
Categories: Veg07
Yield: 4 servings

12 oz Elbow macaroni
1/4 c Butter or margarine
1/4 c All-purpose flour
3 c Milk
1 1/2 c Shredded Cheddar cheese
1 c Shredded Gouda cheese
1/2 c Shredded Mozzarella cheese
1/4 ts Anchovy-free Worcestershire
-sauce
1/4 ts Salt
Bread crumbs; optional

1. Preheat the oven to 350 degrees.

2. Cook the macaroni according to package directions, for the minimum
suggested time; drain.

3. In a 3-quart saucepan, over medium-high heat, melt the butter or
margarine. Stir in the flour until absorbed.

4. Using a whisk, stir in the milk. Cook over medium heat, stirring
constantly, until mixture comes to a boil. {Make sure you get all the edges
of the pot so that there are no clumps in the bottom.} Stir in all the
cheeses, the Worcestershire sauce, and salt. Remove from heat and continue
stirring until cheeses are melted. Stir in the cooked macaroni. Pour into a
greased 9-inch square baking pan. Sprinkle with bread crumbs, if desired.

5. Bake 30 to 45 minutes, or until bread crumbs are browned and mixture is
heated through and bubbly.

VARIATION: Use and additional 1 1/2 cups of shredded Cheddar instead of the
Gouda and Mozzarella.

Recipe by: 1,000 Vegetarian Recipes-Carol Gelles

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