| 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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