Greek Macaroni And Cheese
|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)|
|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|
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.