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Macaroni And Four Cheeses

pasta, cheese

3 cups elbow macaroni
2 1/2 cups milk
1/4 cup all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
pinch cayenne pepper
1 1/2 cups shredded Danbo cheese
1 1/2 cups shredded old Cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup light cream cheese
1 green onion; chopped
6 onion-flavoured Melba toasts; crushed

In saucepan of boiling salted water, cook macaroni for 8 to 10 minutes or until tender but firm; drain well. Meanwhile, in large saucepan, whisk 1/2 cup of the milk with flour. Whisk in remaining milk, mustard, salt and cayenne pepper; cook over medium heat, whisking, for 8 minutes or until bubbly and thickened. Stir in Danbo cheese, 1 cup of the Cheddar, Parmesan and cream cheese until melted. Add green onion and macaroni; stir until coated. Pour into greased 8-inch (8 cup) square glass baking dish. Sprinkle with crushed melba toasts and remaining Cheddar. Bake in 350°F oven for 30 minutes or until bubbly and golden.

Contributor: Canadian Living Magazine, April, 2001

Yield: 6 servings

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