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4 servings
suggest servings
| 8 | ounces | pasta, elbow macaroni | |
| 1 | cup | longhorn cheese | cubed |
| 1 | cup | swiss cheese | cubed |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1 | x | salt |
Cube the cheeses in about 1/2 inch squares. In a greased casserole, arrange a layer of macaroni and then a layer of the three cheeses.
Alternate these layers ending with cheese on top.
Also season each layer.
Sauce: In double boiler, or over low heat, combine: 1 tbsp.
butter 1 tbsp. flour 1 c. milk Pour the sauce over the casserole and top with buttered crumbs and a sprinkling of more parmesan cheese.
Bake 350 degrees F. for 30 min. or until brown and bubbly.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 193mg | 8% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 14% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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