Recipe - Four-Cheese Macaroni

1 pack (16 ounces) elbow macaroni
One fourth cup Butter or margarine
One fourth cup Allpurpose flour
One half teaspoon Salt
1/8 teaspoon Pepper
3 cup Milk
2 cup (8 ounces) shredded cheddar
cheese
1 One half cup (6 ounces) shredded Swiss
cheese
One half cup Crumbled blue cheese
One half cup 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 recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 22,
1998