Creamy Four-Cheese Macaroni

• 1.5 ounces all-purpose flour (about 1/3 cup)
• 2 2/3 cups 1% low-fat milk
• 2 ounces shredded fontina cheese (about 1/2 cup)
• 2 ounces grated Parmesan cheese (about 1/2 cup)
• 2 ounces shredded extra-sharp cheddar cheese (about 1/2 cup)
• 3 ounces light processed cheese (such as light Velveeta)
• 6 cups cooked elbow macaroni (about 3 cups uncooked)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1/3 cup crushed melba toasts (about 12 pieces)
• 1 tablespoon canola oil
• 1 garlic clove, minced

1. Preheat oven to 375u0b0.
2. Weigh or 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 with a whisk. Remove from heat; let stand 4 minutes or until sauce cools to 155u0b0. Add cheeses, and stir until the cheeses melt. Stir in cooked macaroni, salt, and black pepper.
3. Spoon mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Combine crushed toasts, oil, and garlic in small bowl; stir until well blended. Sprinkle over macaroni mixture. Bake at 375u0b0 for 30 minutes or until bubbly.
4. This recipe originally ran in Cooking Light September, 1996 and was updated for the November, 2012 25th anniversary issue.
5. MyRecipes is working with
6. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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flour, milk, fontina cheese, parmesan cheese, cheddar cheese, cheese, macaroni, salt, freshly ground black pepper, cooking spray, melba, canola oil, garlic

Taken from www.myrecipes.com/recipe/creamy-four-cheese-macaroni-0 (may not work)