Creamy Four-Cheese Macaroni

• 1/3 cup all-purpose flour
• 2 2/3 cups 1% low-fat milk
• 3/4 cup (3 ounces) shredded fontina or Swiss cheese
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/2 cup (2 ounces) shredded extra-sharp
• cheddar cheese
• 3 ounces light processed cheese (such as Velveeta Light)
• 6 cups cooked elbow macaroni (about 3 cups uncooked)
• 1/4 teaspoon salt
• Cooking spray
• 1/3 cup crushed onion melba toasts (about 12 pieces)
• 1 tablespoon butter or stick margarine, softened

1. Preheat oven to 375u0b0.
2. 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 melts, stirring frequently. Remove from heat; stir in macaroni and salt.
3. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and butter in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375u0b0 for 30 minutes or until bubbly.
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flour, milk, swiss cheese, parmesan cheese, cheddar cheese, cheese, macaroni, salt, cooking spray, onion, butter

Taken from www.myrecipes.com/recipe/creamy-four-cheese-macaroni (may not work)