Macaroni with Four Cheeses

Makes 8 servings

• 1 pound elbow macaroni
• 5 tablespoons butter or margarine
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 3 tablespoons all-purpose flour
• 3 cups hot lowfat milk
• 2 cups shredded sharp Cheddar cheese
• ½ cup grated Parmesan cheese
• 1 cup shredded Gruyère cheese
• ½ cup crumbled blue cheese
• 6 drops liquid red-pepper seasoning
• ½ teaspoon dry mustard
• ½ teaspoon salt
• Pinch of pepper
• 4 plum tomatoes, peeled, seeded and diced
• 1 cup fresh bread crumbs
• 1 tablespoon chopped parsley

1. Cook macaroni following package directions until al dente ; drain, rinse with cold water, drain again.
2. Preheat oven at 375F ; grease 13x9x2-inch baking dish.
3. Melt 3 tablespoons butter in medium-saucepan over medium heat ; add onion and garlic, sauté 4 minutes.
4. Stir in flour and cook 1 minute ; gradually whisk in hot milk, bring to boiling, stirring frequently, cook 1 minute and remove from heat.
5. Reserve ¼ cup each Cheddar and Parmesan cheese.
6. Stir remaining Cheddar, Parmesan, Gruyère, blue cheese, red-pepper seasoning, dry mustard, salt and pepper into sauce until cheeses just melt.
7. Combine macaroni, sauce and tomatoes in large bowl ; pour into prepared baking dish and bake in oven for 15 minutes
8. Combine remaining Cheddar, Parmesan, bread crumbs and parsley in a small bowl, melt remaining 2 tablespoons butter in small saucepan and stir in crumb mixture.
9. Sprinkle over top of macaroni and bake for 10 to 15 minutes longer or until bubbly and top is browned.

BON APPÉTIT