Creamy Four Cheese Macaroni

Healthycooking's picture

Jul. 22, 2010


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)
Salt 1/4 Teaspoon
Vegetable cooking spray 1
Crushed onion melba toasts 1/3 Cup (5.33 tbs) (About 12 Pieces)
Reduced calorie margarine


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.

Recipe Summary

Nutrition Facts

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