Recipe for Four Cheese Macaroni


4 cup elbow macaroni - uncooked
1/4 cup butter
1/4 cup all purpose flour
2 1/2 cup milk
1 cup shredded provolone cheese
1 cup shredded cheddar cheese
1 teaspoon dry mustard
1 teaspoon salt
1 dash ground pepper
1 cup mozzarella cheese, diced
1/2 cup parmesan cheese
1 teaspoon paprika
1 julienned raw vegetables


Cook macaroni according to package directions until al dente. Drain. Preheat oven to 350 degrees. Butter a two quart casserole dish. Melt butter in a saucepan; stir in flour. Slowly whisk in milk and bring to a boil; cook stirring until sauce thickens. Add provolone, cheddar, mustard, salt and pepper. Stir until cheese melt.

Combine sauce and cooked macaroni. Stir in Mozzarella cheese. Turn into buttered casserole. Top with Parmesan cheese and sprinkle with paprika.

Bake 30 to 40 minutes or until bubbly and top is browned. Cut into serving sections. Garnish with vegetables

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