| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | American, Casseroles | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <[email protected]> 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.
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