Four Cheese Macaroni - Low Fat & Delicious! - cooking recipe

Ingredients

nonstick cooking spray
salt
3 cups elbow macaroni
1/3 cup all-purpose flour
2 1/3 cups 1% low-fat milk
3/4 cup shredded Fontina cheese
1/2 cup shredded parmesan cheese
1/2 cup shredded fat-free cheddar cheese
4 ounces Velveeta reduced fat cheese product
1/2 cup Japanese-style bread crumbs (panko)

Preparation

Preheat oven to 375 degrees F.
Spray a 2-quart casserole dish with non-stick cooking spray and set aside.
Bring a large pot of water to boil.
Salt water.
Add macaroni, and cook until al dente.
Drain into a colander.
Run under cold water and set aside.
While pasta is cooking, combine flour and milk in a large saucepan, whisking until blended.
Cook over medium heat until thick, about 10 minutes, stirring constantly.
Add cheeses and cook until melted and thickened.
Remove from heat and stir in the cooked macaroni and 1/4 teaspoon salt.
Pour mixture into prepared casserole dish.
Sprinkle bread crumbs over top.
Bake until bubbly, about 30-40 minutes.