- 1 pound uncooked medium elbow macaroni
- 1 (1-ounce) slice white bread
- 2 1/2 cups 1% low-fat milk
- 2 bay leaves
- 1/4 cup all-purpose flour
- 1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
- 1/2 cup (2 ounces) shredded Emmenthaler or Swiss cheese
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 2 teaspoons minced fresh or 1/2 teaspoon dried rubbed sage
- 2 teaspoons butter or stick margarine, melted
- calories 397
- caloriesfromfat 26 %
- fat 11.3 g
- satfat 6.6 g
- monofat 3 g
- polyfat 0.7 g
- protein 20.7 g
- carbohydrate 52 g
- fiber 1.6 g
- cholesterol 32 mg
- iron 2.7 mg
- sodium 624 mg
- calcium 425 mg
How to Make It
Preheat oven to 400°.
Cook pasta in boiling water 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl.
Place bread in a food processor; pulse 10 times or until coarse crumbs form. Set aside.
Bring milk and bay leaves to a simmer in a small saucepan. Remove from heat; cover and let stand 5 minutes. Discard bay leaves. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well-blended. Return milk mixture to pan. Cook over medium heat until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper; stirring until cheeses melt. Pour cheese sauce over pasta; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs, sage, and butter in a bowl; toss with a fork. Sprinkle breadcrumb mixture over pasta mixture.
Bake at 400° for 20 minutes or until thoroughly heated.