recipelink.com Chat Room Recipe Swap - 2001-01-31
From: Nancy,.SanFran

Fabulous Macaroni and Cheese
Atlanta Journal-Constitution 3/23/00
Recipe By :Kelly Jacobus
Serving Size : 6

8 ounces elbow macaroni
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon dry mustard
1 Pinch crushed red pepper
2 cups whole milk
8 ounces extra-sharp cheddar cheese -- cubed or shredded
2 ounces crumbled blue cheese
3 plum tomatoes -- chopped
2 tablespoons Parmesan cheese
1/2 cup bread crumbs
2 tablespoons chopped parsley

Preheat oven to 350 degrees. In a large pot, bring water to a boil and cook macaroni the minimum time indicated by package directions, about 8 minutes; drain.

In a heavy saucepan, melt butter over medium heat; stir in flour, dry mustard and red pepper. Cook, stirring constantly, about 2 minutes. Gradually add milk and cook, stirring constantly until it thickens and begins to bubble. Remove from heat and add cheddar and blue cheese along with chopped tomatoes. Stir until cheese melts.

Pour into a greased 2-quart casserole. Combine the Parmesan cheese with the bread crumbs and parsley. Sprinkle on top. Bake 20 to 30 minutes. Let rest 10 minutes before serving.