| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | Macaroni, And, Cheese | 8 | Servings |
INGREDIENTS
| 1/3 | c | Flour |
| 2 1/4 | c | Milk; 1% lowfat |
| 3/4 | c | Fontina cheese; shredded |
| 2/3 | c | Feta cheese; crumbled |
| 1/2 | c | Parmesan cheese; fresh, grated |
| 3 | oz | Processed American cheese; (Velveeta) |
| 6 | c | Macaroni; elbow |
| 1/4 | ts | Salt |
| 10 | oz | Spinach; frozen, chopped, thawed drained, squeezed |
| 1/3 | c | Melba toast; onionflavor, crush |
| 1 | tb | Margarine; reduced-calorie |
INSTRUCTIONS
Heat milk and flour, add cheeses stir till melted, add macaroni,salt , spinach. Spoon into 2 qt casserol . Sprinkle crushed toast mixed w/ margarine, over top. Bake at 350 till bubbly. Recipe by: Cooking Light--Mailing list 1996 Posted to recipelu-digest Volume 01 Number 497 by ctlindab@mail1.nai.net on Jan 11, 1998
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