Great recipe! Baked it in my ninja 3 in one cooker and it made a really nice bottom crust. Instead of Melba toast, I used ritz crackers and omitted the butter. Much better recipe than basic Mac and cheese. Family loved it!
Creamy Four-Cheese Macaroni
This lightened recipe for macaroni and cheese keeps all the cheesiness with half the fat and calories.
More From Cooking Light
- Calories: 350
- Calories from fat: 29%
- Fat: 11.2g
- Saturated fat: 6.3g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.9g
- Protein: 18g
- Carbohydrate: 42.4g
- Fiber: 2.1g
- Cholesterol: 32mg
- Iron: 1.9mg
- Sodium: 497mg
- Calcium: 306mg
- 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.
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