Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Elbow macaroni - uncooked
1/4 c Butter
1/4 c All purpose flour
2 1/2 c Milk
1 c Shredded provolone cheese
1 c Shredded cheddar cheese
1 ts Dry mustard
1 ts Salt
ds Ground pepper
1 c Mozzarella cheese, diced
1/2 c Parmesan cheese
1 ts Paprika

--------------------------GARNISH-------------------------------
Julienned raw vegetables

Cook macaroni according to package directions until al dente. Drain.
Preheat oven to 350 degrees. Butter a two quart casserole dish. Melt
butter in a saucepan; stir in flour. Slowly whisk in milk and bring
to a boil; cook stirring until sauce thickens. Add provolone,
cheddar, mustard, salt and pepper. Stir until cheese melt.

Combine sauce and cooked macaroni. Stir in Mozzarella cheese. Turn
into buttered casserole. Top with Parmesan cheese and sprinkle with
paprika.

Bake 30 to 40 minutes or until bubbly and top is browned. Cut into
serving sections. Garnish with vegetables

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