Italian Three-Cheese Macaroni

• 2 c. uncooked elbow macaroni
• 4 Tbsp. butter or margarine
• 3 Tbsp. flour
• 1 tsp. dried Italian seasoning
• 1/2 to 1 tsp. black pepper
• 1/2 tsp. salt
• 2 c. milk
• 3/4 c. (3 oz.) shredded Cheddar cheese
• 1/4 c. grated Parmesan
• 1 (14 1/2 oz.) can diced tomatoes, drained
• 1 c. (4 oz.) shredded Mozzarella
• 1/2 c. dry bread crumbs

1. Preheat oven to 350u0b0. Spray 2-quart round casserole with nonstick cooking spray. Cook macaroni according to package directions until al dente. Drain and set aside. Meanwhile, melt margarine in medium saucepan over medium heat. Add flour, Italian seasoning, pepper and salt, stirring until smooth. Gradually add milk, stirring constantly until slightly thickened. Add Cheddar and Parmesan; stir until cheeses melt. Layer pasta, tomatoes and cheese sauce in prepared dish. Repeat layers. Combine Mozzarella and bread crumbs in small bowl. Sprinkle evenly over casserole. Spray bread crumb mixture with cooking spray. Bake, covered, about 30 minutes, until hot and bubbly. Uncover and bake 5 minutes until top is golden brown.

elbow macaroni, butter, flour, italian seasoning, black pepper, salt, milk, cheddar cheese, parmesan, tomatoes, mozzarella, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68429 (may not work)