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Ozzy Four Cheese Macaroni

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Recipe

Ozzy Four Cheese Macaroni recipe

 

Yield

16 servings

Prep

25 min

Cook

40 min

Ready

65 min

Ingredients

Amount Measure Ingredient Features
4 cups pasta
elbow macaroni - uncooked
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¼ cup butter
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¼ cup all-purpose flour
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2 ½ cups milk
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1 cup provolone cheese
shredded
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1 cup cheddar cheese
shredded
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1 teaspoon dry mustard
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1 teaspoon salt
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1 dash black pepper
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1 cup mozzarella cheese
diced
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½ cup Parmesan cheese
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1 teaspoon paprika
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vegetables
raw, julienned
*

Ingredients

Amount Measure Ingredient Features
946 ml pasta
elbow macaroni - uncooked
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59 ml butter
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59 ml all-purpose flour
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591 ml milk
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237 ml provolone cheese
shredded
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237 ml cheddar cheese
shredded
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5 ml dry mustard
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5 ml salt
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1 dash black pepper
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237 ml mozzarella cheese
diced
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118 ml Parmesan cheese
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5 ml paprika
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1 x vegetables
raw, julienned
*

Directions

Cook macaroni according to package directions until al dente.

Drain.

Preheat oven to 350℉ (180℃).

Butter a two quart casserole dish.

Melt butter in a saucepan; stir in flour.

Slowly whisk in milk and bring to a boil; cook stirring until sauce thickens.

Add provolone, cheddar, mustard, salt and pepper.

Stir until cheese melt.

Combine sauce and cooked macaroni.

Stir in Mozzarella cheese.

Turn into buttered casserole.

Top with Parmesan cheese and sprinkle with paprika.

Bake 30 to 40 minutes or until bubbly and top is browned.

Cut into serving sections.

Garnish with vegetables Heartlands.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 15144% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 287mg 12%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 14g
Vitamin A 6% Vitamin C 0%
Calcium 15% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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