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Manicotti: Creamy Four-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
such as light Velveeta
6 cups elbow macaroni -- cooked
1/4 teaspoon salt
Cooking spray
1/3 cup onion melba toasts -- 12 pieces
crushed
1 tablespoon reduced-calorie margarine -- softened


Recipe

Preheat oven to 375ºF. 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 375ºF for 30 minutes or until bubbly.