Creamy Four-Cheese Macaroni

Creamy Four-Cheese Macaroni
Photo by Oxmoor House

Ingredients

  • 1/3 cup crushed onion melba toasts (about 12 pieces)
  • ¾ cup (3 ounces) shredded fontina or Swiss cheese
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • 6 cups cooked elbow macaroni (about 3 cups uncooked)
  • 1 tablespoon butter or stick margarine, softened
  • ½ cup (2 ounces) shredded extra-sharp
  • 3 ounces light processed cheese (such as Velveeta Light)
  • + 5 more ingredients
    • 1/3 cup all-purpose flour
    • ¼ teaspoon salt
    • Cooking spray
    • 2 2/3 cups 1% low-fat milk
    • cheddar cheese

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 m...

View full recipe at My Recipes

Comments

Variations on Creamy Four-Cheese Macaroni

  • Creamy Four-Cheese Macaroni
    • 3 ounces light processed cheese (such as light Velveeta)
    • Cooking spray
    • 1/3 cup crushed onion melba toasts (about 12 pieces)
    • +7 other ingredients


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