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The Cheesemonger's Macaroni

The Cheesemonger's Macaroni
By Cheesemongner Kathleen Cotter, The Bloomy Rind
Servings: 6-8
2 cups milk
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) Wisconsin Snowfields™ cheese or butterk√§se cheese, shredded
1 cup (4 ounces) Wisconsin 4-year cheddar cheese*, shredded
1 cup (4 ounces) Wisconsin Marieke® gouda cheese, shredded
8 ounces elbow macaroni, cooked according to package directions

Preheat oven to 400°F.

Warm milk in small saucepan on the stove or in a bowl in microwave on high for 1 1/2 minutes.

In large skillet over medium-low heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly.

Gradually add warm milk, and cook, whisking constantly, 5 minutes or until thickened.

Add salt and black pepper. Reserve 1/4 cup of each cheese; set aside. Add remaining cheese to skillet, mixing well. Add cooked pasta to pan. Spoon pasta mixture into lightly buttered 2-quart baking dish; top with reserved cheese.

Bake 20 minutes or until golden and bubbly.

*The cheesemonger prefers Hook's Wisconsin 4-year cheddar.
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