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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.