|All purpose flour||1/3 Cup (5.33 tbs)|
|1% low fat milk||2 2/3 Cup (42.67 tbs)|
|Shredded fontina cheese/Shredded swiss cheese||3 Ounce (3/4 Cup)|
|Freshly grated parmesan cheese||1/2 Cup (8 tbs)|
|Shredded extra sharp cheddar cheese||2 Ounce (1/2 Cup)|
|Mild processed cheese||3 Ounce (Such As Light Velveeta)|
|Cooked elbow macaroni||6 Cup (96 tbs) (About 3 Cups Uncooked)|
|Vegetable cooking spray||1|
|Crushed onion melba toasts||1/3 Cup (5.33 tbs) (About 12 Pieces)|
Gradually add milk to flour, 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 and salt.
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.
Serving size Complete recipe
Calories 3011Calories from Fat 887
% Daily Value*
Total Fat 100 g153.8%
Saturated Fat 55 g275%
Trans Fat 0 g
Sodium 4692 mg195.5%
Total Carbohydrates 365 g121.7%
Dietary Fiber 19 g76%
Sugars 38 g
Protein 156 g312%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet