| 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
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