Four Cheese MacaroniIngredients:
1/3 cup all-purpose flour
2 2/3 cups 1% low-fat milk
¾ cup (3 ounces) shredded Fontina cheese or Swiss cheese
½ cup (2 ounces) fresh Parmesan cheese,grated
½ cup (2 ounces) extra-sharp cheddar cheese, shredded
3 ounces light Velveeta
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion Melba toast or croutons
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 frequently
5. Add cheeses, and cook 3 minutes or until cheeses melt, stirring constantly
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.

Lea Measures SugarThis 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 croutons.  Macaroni and Cheese is one of my favorite dishes! I think you will really like this recipe!

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