| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | And, Cheese, Macaroni | 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 | t | Salt |
| 10 | oz | Spinach, frozen chopped |
| thawed drained squeezed | ||
| 1/3 | c | Melba toast, onionflavor |
| crush | ||
| 1 | T | 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
A Message from our Provider:
“No one understands like Jesus”