Greek macaroni and cheese

Yield: 8 Servings

Measure Ingredient
⅓ cup Flour
2¼ cup Milk; 1% lowfat
¾ cup Fontina cheese; shredded
⅔ cup Feta cheese; crumbled
½ cup Parmesan cheese; fresh, grated
3 ounces Processed American cheese; (Velveeta)
6 cups Macaroni; elbow
¼ teaspoon Salt
10 ounces Spinach; frozen, chopped, thawed drained, squeezed
⅓ cup Melba toast; onionflavor, crush
1 tablespoon Margarine; reduced-calorie

Heat milk and flour, add cheeses stir till melted, add macaroni,salt , spinach. Spoon into 2 qt casserol . Sprinkle crushed toast mixed w/ margarine, over top. Bake at 350 till bubbly.

Recipe by: Cooking Light--Mailing list 1996 Posted to recipelu-digest Volume 01 Number 497 by ctlindab@... on Jan 11, 1998

Similar recipes