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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 1/2 cups uncooked elbow macaroni 2 tbsp. butter 2 tbsp. all purpose flour 1 cup + 2 tbsp. milk 1/2 cup extra-sharp cheddar cheese 1/ 2 cup grated parmesan 1/2 cup crumbled roquefort 1/8 tsp. salt 1/2 tsp. pepper 1/4 cup dry bread crumbs
Directions
Preheat oven to 350 degrees. Lightly grease a shallow 6 cup casserole dish. Cook macaroni until just tender in boiling salted water, about 8 to 10 minutes. Drain well and transfer to prepared dish. Melt butter in a small saucepan. Add flour and cook, whisking, 2 minutes. Gradually whisk in milk and cook, whisking constantly, until thickened, about 7 minutes. Remove from the heat and cover. Stir together 1 tbsp. cheddar, 1 tbsp. parmesan, 1 tbsp. roquefort and bread crumbs in a small bowl and set aside. Add remaining cheese to sauce and stir until melted. Season with salt and pepper. Pour the sauce over the macaroni and toss to coat. Sprinkle the bread crumb mixture over sauce and bake 35 to 40 minutes until sauce is bubbly and topping is golden brown. Let stand 10 minutes before serving.
Serves 4 to 6.
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