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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!

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