Rich Macaroni And Cheese

Course : Cheeses
Serves: 6
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1 pound macaroni or rigatoni
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
4 cups milk -- heated
1 cup shredded mozzarella cheese
4 cups shredded cheddar cheese
2 teaspoons worcestershire sauce
2 teaspoons prepared mustard
1 teaspoon minced parsley for garnish

Preparation / Directions:

Grease a 3 to 4 quart casserole. In a large pot of boiling salted water, cook the macaroni for 6 minutes; drain well. Melt the butter in a large saucepan; whisk in the flour. Slowly add the milk and cook, stirring until thickened. Stir in the mozzarella and 3 cups cheddar; add the Worcestershire sauce and mustard. Mix pasta with the sauce in the casserole. Top with the remaining cheddar. Bake at 350F for 45 minutes. Garnish with parsley. DO-AHEAD TIPS: Cool, unbaked, then cover with foil and refrigerate for up to l day before baking. Freeze, baked, up to 1 month. Defrost in the refrigerator; reheat for 50 minutes.


Nutritional Information:

596 Calories (kcal); 47g Total Fat; (70% calories from fat); 29g Protein; 15g Carbohydrate; 149mg Cholesterol; 780mg Sodium

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