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Macaroni 'n' Three Cheeses

Course Main Dishes
Prep. Time 15 mins
Cooking Time 30 mins
Yields 6 servings

Preparation
Comments (1)

Preparation

What You Need

2 cups (500 ml) elbow macaroni

1/3 cup (75 ml) butter, divided

1/4 cup (50 ml) chopped green onions

1/4 cup (50 ml) all-purpose flour

1/2 tsp (2 ml) dry mustard

2 cups (500 ml) milk

1 1/2 cups (375 ml) shredded Canadian Cheddar cheese

1 cup (250 ml) shredded Canadian Swiss cheese

1 cup (250 ml) shredded Canadian Brick cheese , (with or without caraway seeds)

1 tbsp (15 ml) chopped parsley

Salt

Pepper

1 cup (250 ml) fresh bread-crumbs

Instructions

Preheat oven to 350 °F (180 °C).

In large saucepan, cook macaroni according to package directions; drain. In large saucepan, melt 4 tbsp (60 mL) of the butter. Sauté onion until tender. Blend in flour and dry mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.

Remove from heat. Add Canadian Cheddar, Swiss and Brick cheeses and stir until they are melted. (Return to low heat if necessary to melt all of the cheese.) Fold in macaroni and parsley. Add salt and pepper to taste. Spoon mixture into 2 qt (2 L) shallow rectangular casserole.

Melt remaining 1 tbsp (15 mL) butter; toss with bread-crumbs. Sprinkle over casserole. Bake 20 minutes or until heated through.

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beeble
January 2nd, 2011

I used old cheddar and a Kraft Italian shredded cheese mix (mozzarella, provolone, etc) to make this and it was absolutely delicious! The onions really give it a nice kick too.