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Three Cheese Macaroni




Source of Recipe


WAYNE BRADY


List of Ingredients




3 cups elbow macaroni 750 mL
2 tbsp butter 25 mL
2 tbsp all-purpose flour 25 mL
1/4 tsp each, salt and pepper
2 cups milk
2 cups old cheddar cheese, shredded
1 cup Asiago cheese, shredded

Topping
1/4 cup cracker crumbs
1/4 cup Parmesan cheese
1 tbsp butter, melted


Recipe



In a large pot of salted, boiling water, cook pasta for 8 to 9 minutes, or until pasta is tender but firm. Drain. Rinse with cold water and drain again; return to pot.
Meanwhile, in saucepan, melt butter over medium heat. Sprinkle with flour, salt and pepper; cook, stirring for 1 minute. Whisk in milk; bring to boil. Reduce heat and simmer, whisking often, for about 5 minutes or until sauce thickens. Stir in cheddar cheese, whisking until smooth. Add to pasta, mixing well. Fold in Asiago and pour mixture evenly into greased 8 cup (2 L) baking dish.

Mix together cracker crumbs and Parmesan; toss with butter and sprinkle over top of macaroni. Bake in 350 F (180 C) oven for 30 to 35 minutes, or until topping is golden brown.

Makes 4 to 6 servings.