Creamy Four-Cheese Macaroni

Creamy Four-Cheese Macaroni Recipe
Photo: Oxmoor House
This lightened recipe for macaroni and cheese keeps all the cheesiness with half the fat and calories.


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 350
Caloriesfromfat 29 %
Fat 11.2 g
Satfat 6.3 g
Monofat 2.9 g
Polyfat 0.9 g
Protein 18 g
Carbohydrate 42.4 g
Fiber 2.1 g
Cholesterol 32 mg
Iron 1.9 mg
Sodium 497 mg
Calcium 306 mg


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


Preheat oven to 375°.

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.

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 375° for 30 minutes or until bubbly.


MyRecipes is working with Let's Move!, 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

October 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note