Macaroni And Cheese Italian Style

• 1/2 stick unsalted butter (1/4 c.)
• 1/4 c. all-purpose flour
• 1 1/2 c. milk (can use skim evaporated)
• 28 to 32 oz. canned Italian tomatoes, drained (reserve 1 1/4 c. juice)
• 1 lb. bow tie pasta
• 1 1/2 c. grated Mozzarella cheese
• 1/2 c. crumbled Feta, Gargonzola or Blue cheese
• 1/2 c. diced Italian Fontina cheese
• 1 1/3 c. grated Romano cheese
• 1/2 c. chopped parsley

1. Preheat oven to 375u0b0.
2. Grease a 3 to 4-quart shallow baking dish.
3. In a heavy saucepan, melt butter over moderately low heat. Add flour.
4. Whisk for 3 minutes.
5. Add milk and reserved tomato juice in a a stream, whisking to keep smooth.
6. Bring to a boil, whisking.
7. Chop in tomatoes.
8. Add salt and pepper to taste. Simmer until thickened, 3 minutes.

unsalted butter, allpurpose, milk, italian tomatoes, pasta, mozzarella cheese, crumbled feta, italian fontina cheese, romano cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=196577 (may not work)