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    Creamy Four Cheese Macaroni

    Source: Cooking Light Complete


    List of Ingredients


    • 3 quarts water
    • 3 cups uncooked medium elbow macaroni
    • 1/3 cup all-purpose flour
    • 2 2/3 cups 1% low-fat milk
    • 3/4 cup (3 ounces) shredded fontina cheese 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), cubed
    • 1/4 teaspoon salt
    • cooking spray
    • 1/3 cup crushed onion melba snack crackers (about 12 crackers)
    • 1 tablespoon reduced-calorie margarine, softened


    Instructions


    1. Preheat oven to 375 degrees.

    2. Bring water to a rolling boil. Add pasta; cook 5 minutes or until "al dente." Drain.

    3. Place flour in a large sauce pan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat, and stir in macaroni and salt.

    4. Spoon macaroni mixture into a 2-quart casserole coated with cooking spray. Cmbine crushed crackers and margarine in a small bowl; sprinkle over macaroni mixture. Bake at 375 for 30 minutes or until bubbly.

    5. Yield: 8 servings (serving size: 1 cup). 350 cal, 11.2g fat, 18g pro, 42.4g carb, 32mg chol, 497mg sod.


 

 

 


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