Creamy Four Cheese Macaroni

Ingredients:
1/3 cup all-purpose flour
2 2/3 cups 1% low-fat milk
¾ cup (3 ounces0 shredded fontina cheese or Swiss cheese
½ cup (2 ounces) grated fresh Parmesan cheese
½ cup (2 ounces) shredded extra-sharp cheddar cheese
3 ounces light Velveeta
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4teaspoon salt
Cooking spray
1/3 cup crushed onion melba toast or coutons
1 tablespoon butter or stick margarine, softened

Directions:
1. Preheat oven to 375 degrees.
2. Lightly spoon flour into a dry-measuring cup leveling with a knife.  Place the flour in a large saucepan.  3. Gradually add the milk, stirring with a whisk until blended.
4. Cook over medium heat until thick (about 8 minutes), stirring constantly.
5. Add cheeses, and cook 3 minutes or until cheeses melt, stirring frequently.
6. Remove from heat, and stir in macaroni and salt.
7. Spoon mixture into a 2-quart casserole coated with cooking spray.
8. Combine crushed toasts and butter in a small bowl, and stir until well blended.  Sprinkle over macaroni mixture.  9. Bake at 375 degrees for 30 minutes or until bubbly.

This is very good and makes 8 servings.  Another “The Best of Cooking Light” recipes!  This cheese combination is one of the best I have made.  I use left over French or Italian bread if I do not have melba toast or coutons.  Macaroni and Cheese is one of my favorite dishes, I think you will really like this recipe!