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1 lb. rotelle pasta 2 c. shredded sharp Cheddar cheese (8 oz.) 1 c. shredded Mozzarella cheese (4 oz.) 1/2 c. shredded Jarlsberg cheese (2 oz.) 1/2 c. Parmesan cheese 1/4 c. (1/2 stick) unsalted butter 1/4 c. all-purpose flour 4 c. milk 1 tsp. salt 1/8 tsp. ground red (cayenne) pepper 1/4 tsp. ground nutmeg 2 large ripe tomatoes, cored and thinly sliced Heat oven to 350 degrees. Coat bottom and side of 13 x 9 x 2-inch baking dish with nonstick vegetable oil cooking spray. Cool rotelle pasta in large pot with salted water following package directions. Drain well. Mix the cheeses together in a large bowl. Over medium heat, melt the butter in the pot the pasta was cooked in. Whisk the flour into the melted butter until well blended. Gradually whisk in the milk, one cup at a time, whisking until well blended. Stir in salt, nutmeg and red pepper. Bring to simmer; cook whisking constantly until thickened and smooth. Add the cooked pasta; toss together until well blended. Sprinkle 1/2 cup of the remaining cheese mixture evenly over the bottom of the prepared baking dish. Spoon half of the pasta mixture into dish, spreading evenly. Sprinkle 1 cup of the cheese mixture over the pasta. Spoon the remaining pasta mixture over the cheese. Sprinkle remaining cheese over top of pasta. Arrange sliced pasta mixture over the cheese. Sprinkle remaining cheese over top of pasta. Arrange sliced tomato over top of casserole. Bake at 350 degrees for 45 minutes or until top is lightly golden. Let stand for at least 10 minutes before serving. Yields 12 servings. Great for a crowd! This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |