Creamy Four-Cheese Macaroni

By Shawn

Cooking Light

Ingredients

• 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 light Velveeta)
• 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 reduced-calorie margarine, softened

Preparation

Step 1

Preparation

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

Serving size--1 cup, 350 calories (357 for regular Velveeta), 373 if using 2/3 c of half and half and 2 c 1% milk and regular Velveeta