1/3 cup Flour
2 2/3 cup Milk, 1% lowfat
3/4 cup Fontina cheese, or swiss, shredded
1/2 cup Parmesan cheese, fresh, shredded
1/2 cup Cheddar cheese, shredded, extra sharp
3 oz Processed American cheese, (Velveeta)
6 cup Macaroni, (elbow)
1/4 tsp Salt
1/2 cup Melba toast, onion flvr, crushed
1 tbsp Margarine, (low fat) softened
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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 <clgimenez@earthlink.net>
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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