Pasta With Four Cheeses

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Pasta With Four Cheeses

 

1 pound elbow macaroni

5 tablespoons unsalted

butter or margarine

1 onion, finely chopped

1 clove garlic, finely

chopped

3 tablespoons all purpose flour

3 cups low fat milk, heated; do

not boil

1/2 pound sharp cheddar cheese, shredded

1/2 cup grated Parmesan

cheese

4 ounces Gruyere cheese or Swiss cheese, shredded

1/2 cup crumbled

bleu cheese

6 drops liquid red pepper seasoning

1/2 teaspoon dry

mustard

1/2 teaspoon salt

1/2 teaspoon pepper

4 plum tomatoes, peeled,

seeded and diced

1 cup fresh bread crumbs

1 tablespoon chopped

parsley

 

Cook macaroni following package directions until al

dente; firm but tender. Drain; rinse with cold water; drain again. Preheat oven

to 375 degrees. Grease 13 x 9 x 2 inch baking dish. Melt 3 tablespoons butter in

medium size saucepan over medium heat. Add onion and garlic; saute 4 minutes.

Stir in flour; cook 1 minute. Gradually whisk in hot milk. Bring to boiling,

stirring often; cook 1 minute. Remove from heat. Reserve 1/4 cup each Cheddar

and Parmesan cheese. Stir remaining Cheddar, Parmesan, Gruyere, bleu cheese, red

pepper seasoning, dry mustard, salt and pepper into sauce until cheeses just

melt. Combine macaroni, sauce and tomatoes in large bowl. Pour into prepared

baking dish. Bake in preheated oven for 15 minutes. Combine reserved Cheddar and

Parmesan cheeses, bread crumbs and parsley in small bowl. Melt remaining 2

tablespoons butter in small saucepan. Add to crumb mixture; stir to combine.

Sprinkle over top of macaroni. Bake 10 to 15 minutes longer or until bubbly and

top is browned.