Creamy Four-Cheese Macaroni

By Melanie-3

There's something about the way plain old macaroni
cooks to a soft, silky texture that enhances the
creaminess of this dish. Each hollow noodle gets
coated inside and out with luscious sauce. Although we
rarely use processed cheese, here it's the key to a
supercreamy texure that does not rely on heavy cream.
We tested lots of mac and cheese recipes, and none
was as velvety as this one. It has half the fat and
calories of traditional versions with no loss of richness.

Ingredients

• 1.5 ounces all-purpose flour (about 1/3
• cup)
• 2 2/3 cups 1% low-fat milk
• 2 ounces shredded fontina cheese (about 1/2 cup)
• 2 ounces grated Parmesan cheese (about 1/2 cup)
• 2 ounces shredded extra-sharp cheddar cheese (about
• 1/2 cup)
• 3 ounces light processed cheese (such as light
• Velveeta)
• 6 cups cooked elbow macaroni (about 3 cups
• uncooked)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1/3 cup crushed melba toasts (about 12 pieces)
• 1 tablespoon canola oil
• 1 garlic clove, minced

Details

Preparation time 29mins
Cooking time 59mins

Preparation

Step 1

1. Preheat oven to 375°.

2. Weigh or 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 with a whisk.
Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add cheeses,
and stir until the cheeses melt. Stir in cooked macaroni, salt, and black pepper.

3. Spoon mixture into a 2-quart glass or ceramic baking dish coated with cooking
spray. Combine crushed toasts, oil, and garlic in small bowl; stir until well blended.
Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.