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    Creamy 4 Cheese Macaroni


    Source of Recipe


    Cooking Light YEAR: 1996 ISSUE: Sept PAGE: 111

    List of Ingredients




    1/3 cup all-purpose flour
    2 2/3 cups 1% low-fat milk
    3/4 cup Swiss cheese ; shredded
    1/2 cup grated fresh Parmesan cheese
    1/2 cup sharp cheddar cheese shredded
    3 ounces light processed cheese like velveeta
    6 cups elbow macaroni cooked
    1/4 teaspoon salt
    Cooking
    1/3 cup onion melba toasts 12 pieces crushed
    1 tablespoon reduced-calorie margarine softened

    Recipe



    Preheat oven to 375°F. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and margarine in a small bowl; stir until well- blended. Sprinkle over macaroni mixture. Bake at 375°F for 30 minutes or until bubbly.

 

 

 

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