1 pound uncooked medium elbow macaroni |
1 (1-ounce) slice white bread |
2 1/2 cups 1% low-fat milk |
2 bay leaves |
1/4 cup all-purpose flour |
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese |
1/2 cup (2 ounces) shredded emmenthaler or swiss cheese |
1/2 cup (2 ounces) grated fresh parmesan cheese |
1/2 cup (2 ounces) crumbled gorgonzola cheese |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
2 teaspoons minced fresh or 1/2 teaspoon dried rubbed sage |
2 teaspoons butter or stick margarine, melted |