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Clarion County Recipe of the Day: Three-Cheese Macaroni
Enjoy this recipe with a glass of Chardonnay!
4 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
4 cups 2% milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 – 14-1/2 oz. cans diced tomatoes, undrained
2 cups shredded part-skim mozzarella cheese
1/2 cup dry bread crumbs
2 tablespoons butter, melted
~Cook macaroni according to package directions.
~Meanwhile, preheat oven to 350°.
~In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt, and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni.
~Spread one cup cheese sauce in a greased 13×9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top.
~Cover and bake 40 minutes. Uncover and bake 10 to 15 minutes longer (or until golden brown and bubbly).
~Let stand 5 minutes before serving.
~Makes 12 servings.
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