½ package (8 oz.) Mostaccioli, uncooked
¼ cup margarine or butter
¼ cup all-purpose flour
1 tsp basil leaves
1 tsp salt or seasoned salt
¼ tsp pepper
4 ½ cups milk
2 cups (8 oz.) shredded sharp cheddar
cheese
½ cup grated Parmesan cheese
1 cup (4 oz.) shredded Swiss cheese
Cook pasta according to package directions.
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| Not quite what the recipe had in mind, but I'm all about healthy facsimiles these days. |
Preheat oven to 350F. In a large saucepan, melt margarine or butter; stir in flour, basil, salt and pepper. Gradually stir in milk. Over medium heat, cook and stir until mixture thickens and bubbles. Remove from heat. Add 1 cup cheddar cheese and Parmesan cheese; mix well. Stir in cooked pasta. Spoon half the pasta mixture into a greased 13 x 9 inch baking dish; top with Swiss cheese then remaining pasta mixture.
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| The dish isn't layered in the end - the Swiss spreads all throughout. |
Cover; bake 25 minutes or until hot and bubbly. Uncover; immediately top with remaining 1 cup cheddar cheese.
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| Still more cheese! |
Let stand 10
minutes before serving.
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| Gotta let the cheeses really mingle, ya know? |
My Rating: 3/5 "What this had in cheese it lacked in pizzazz. I don't say that to knock it; I'm all about cheese in its many wonderful forms. But sometimes cheese needs something else a little more robust to give it some oomph, and this dish is missing that oopmh somehow. Maybe my palate just isn't sophisticated for not-mac-and-cheese, but I'd still like to see something more complex happening here."
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