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Creamy Four Cheese Macaroni

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Number of Servings: 8

INGREDIENTS
1/3 cup all-purpose flour
2-2/3 cups 1% low-fat milk
3/4 cup (3oz) shredded fontina or Swiss cheese
1/2 cup (2oz) grated fresh Parmesan cheese
1/2 cup (2oz) shredded extra sharp cheddar cheese
3oz light processed cheese (such as Velveeta Light)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 tsp salt
cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 TBSP butter softened

DIRECTIONS
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, 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. Spoon mixture into a 2quart 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.