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Greek Macaroni And Cheese

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Ingredients
  All purpose flour 1⁄3 Cup (5.33 tbs)
  1% milk 2 1⁄4 Cup (36 tbs) (Low Fat)
  Shredded cheese 3 Ounce (Fontina Or Swiss, 3/4 Cup)
  Crumbled feta cheese 2⁄3 Cup (10.67 tbs)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Light processed cheese 3 Ounce (Such As Light Velveeta)
  Cooked medium elbow macaroni 6 Cup (96 tbs) (About 3 Cups Uncooked)
  Salt 1⁄4 Teaspoon
  Frozen chopped spinach 10 Ounce, thawed, drained, and squeezed dry (1 Package)
  Vegetable cooking spray 1 Tablespoon
  Crushed onion melba toasts 1⁄3 Cup (5.33 tbs) (About 12 Pieces)
  Reduced calorie margarine 1 Tablespoon, softened
Directions

Preheat oven to 375°.
Place flour in a large saucepan.
Gradually add milk, stirring with a whisk until blended.
Cook over medium heat 8 minutes or until thick, stirring constantly.
Add cheeses; cook 3 minutes or until cheese melts, stirring often.
Remove from heat; stir in macaroni, salt, and spinach.
Spoon mixture into a 2-quart casserole dish coated with cooking spray.
Combine crushed toasts and margarine in a small bowl; stir until well-blended.
Sprinkle over macaroni mixture.
Bake at 375° for 30 minutes or until bubbly.

Recipe Summary

Cuisine: 
Greek
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Cheese
Cook Time: 
7 Minutes

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