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(Yummy!) Four Cheese Macaroni ⅓

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/3 cup all-purpose flour

    2. 1% low-fat milk

    3. 3/4 cup (3 oz.) shredded fontina or Swiss cheese

    4. 1/2 cup (2 oz.) grated fresh Parmesan cheese

    5. 1/2 cup (2 oz.) shredded extra-sharp cheddar cheese

    6. 3 oz. light processed cheese (such as Velveeta Light)

    7. 6 cups cooked elbow macaroni (about 3 cups uncooked)

    8. 1/4 teaspoon salt

    9. 1/2 teaspoon dry mustard Cooking spray

    10. 1/3 cup breadcrumb s

    11. 1 Tbsp. butter or stick margarine, softened

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 375°. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk and dry mustard, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt. For more flavor season with nutmeg and pepper to taste. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and butter in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.

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