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Creamy Four-Cheese Macaroni




Source of Recipe


Cooking Light


List of Ingredients




1/3 cup all-purpose flour
2-2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded fontina or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) shredded extra-sharp
cheddar cheese
3 ounces light processed cheese (such as Velveeta Light)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 tablespoon butter or stick margarine, softened


Recipe



Preheat oven to 375°F. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), 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 butter in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375°F for 30 minutes or until bubbly.

NUTRITIONAL INFO:
calories: 350 carbohydrates: 42.4 g cholesterol: 32 fat: 11.2 g sodium: 497 mg protein: 18 g calcium: 306 mg iron: 1.9 mg fiber: 2.1 g

YIELD:
Yield: 8 servings (serving size: 1 cup).
9 points