Ozzy Four Cheese Macaroni
Ozzy Four Cheese Macaroni recipe
Yield
16 servingsPrep
25 minCook
40 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
pasta
elbow macaroni - uncooked |
*
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 ½ | cups |
milk
|
|
| 1 | cup |
provolone cheese
shredded |
*
|
| 1 | cup |
cheddar cheese
shredded |
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | cup |
mozzarella cheese
diced |
*
|
| ½ | cup |
Parmesan cheese
|
|
| 1 | teaspoon |
paprika
|
|
|
vegetables
raw, julienned |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
pasta
elbow macaroni - uncooked |
*
|
| 59 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 591 | ml |
milk
|
|
| 237 | ml |
provolone cheese
shredded |
*
|
| 237 | ml |
cheddar cheese
shredded |
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 237 | ml |
mozzarella cheese
diced |
*
|
| 118 | ml |
Parmesan cheese
|
|
| 5 | ml |
paprika
|
|
| 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.
