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