Ingredients
1 package (16 ounces) elbow macaroni1/4 cup butter, cubed1/4 cup all-purpose flour1/2 teaspoon salt1/8 teaspoon pepper3 cups 2% milk2 cups shredded cheddar cheese1-1/2 cups shredded Swiss cheese1/2 cup crumbled blue cheese1/2 cup grated Parmesan cheese
Preparation
Cook macaroni according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
Reduce heat to low; stir in cheeses until melted. Drain macaroni; add to cheese sauce and stir until coated.