Creamy Four-Cheese Macaroni

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

This lightened recipe for macaroni and cheese keeps all the cheesiness with half the fat and calories.

Ingredients:

1/3 cup all-purpose flour

2 2/3 cups 1% low-fat milk

3/4 cup (3 ounces) shredded fontina 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)

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 butter or stick margarine, softened

Directions:

1. Preheat oven to 375°.
2. 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. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
3. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and butter in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.

By RecipeOfHealth.com