Italian Three Cheese Macaroni
|Uncooked elbow macaroni||2 Cup (32 tbs)|
|All purpose flour||3 Tablespoon|
|Dried italian seasoning||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Shredded cheddar cheese||3 Ounce (3/4 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Diced tomatoes||14 1⁄2 Ounce, drained (1 Can)|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
Spray 2-quart round casserole with nonstick cooking spray.
COOK pasta according to package directions until al dente.
Drain and set aside.
Meanwhile, MELT margarine in medium saucepan over medium heat.
Add flour, Italian seasoning, pepper and salt, stirring until smooth.
Gradually add milk, stirring constantly until slightly thickened.
Add Cheddar and Parmesan cheeses; stir until cheeses melt.
LAYER pasta, tomatoes and cheese sauce in prepared dish.
COMBINE mozzarella cheese and bread crumbs in small bowl.
Sprinkle evenly over casserole.
Spray bread crumb mixture several times with cooking spray.
BAKE at 350F, covered, 30 minutes or until hot and bubbly.
Uncover and bake 5 minutes or until top is golden brown.
Garnish with chives and oregano, if desired.