Smack-Aroni & Cheese
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, elbow macaroni
|
|
| 1 | cup |
longhorn cheese
cubed |
* |
| 1 | cup |
swiss cheese
cubed |
*
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, elbow macaroni
|
|
| 237 | ml |
longhorn cheese
cubed |
* |
| 237 | ml |
swiss cheese
cubed |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 1 | x |
salt
|
*
|
Directions
Cube the cheeses in about ½ 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 tablespoon. butter 1 tablespoon. flour 1 cup milk Pour the sauce over the casserole and top with buttered crumbs and a sprinkling of more parmesan cheese.
Bake 350℉ (180℃). for 30 min. or until brown and bubbly.
