Creamy 4 Cheese Macaroni
- 1/3 c Flour
- 2 2/3 c Milk, 1% lowfat
- 3/4 c Fontina cheese; or swiss,
- -shredded
- 1/2 c Parmesan cheese; fresh,
- -shredded
- 1/2 c Cheddar cheese, shredded;
- -extra sharp
- 3 oz Processed American cheese;
- -(Velveeta)
- 6 c Macaroni; (elbow)
- 1/4 ts Salt
- 1/2 c Melba toast; onion flvr,
- -crushed
- 1 tb Margarine; (low fat)
- -softened
Preheat oven to 375. Place flour in large saucepan, add milk stirring until
blended. Cook over med. heat 8 min. Add cheeses: cook 3 min or until
cheese melts. remove from heat and stir in macaroni and salt. Spoon mixture
into a 2 qt casserole coated with cooking spray. Combine crushed toasts
and margarine in a small bowl; stir until well blended. Sprinkle over
macaroni, bake 30 min. until bubbly.
Recipe By : Cooking Lighe
Posted to MC-Recipe Digest V1 #218
Date: Sun, 15 Sep 1996 20:04:24 +0000
From: Cheryl Gimenez
NOTES : For a spicier version add 1 cup chopped bottled roasted red bell
pepper, 1 tbl chopped seeded pickled jalapeno, and 1/4 tea ground red
pepper to the macaroni.
blended. Cook over med. heat 8 min. Add cheeses: cook 3 min or until
cheese melts. remove from heat and stir in macaroni and salt. Spoon mixture
into a 2 qt casserole coated with cooking spray. Combine crushed toasts
and margarine in a small bowl; stir until well blended. Sprinkle over
macaroni, bake 30 min. until bubbly.
Recipe By : Cooking Lighe
Posted to MC-Recipe Digest V1 #218
Date: Sun, 15 Sep 1996 20:04:24 +0000
From: Cheryl Gimenez
NOTES : For a spicier version add 1 cup chopped bottled roasted red bell
pepper, 1 tbl chopped seeded pickled jalapeno, and 1/4 tea ground red
pepper to the macaroni.
