Creamy Four-Cheese Macaroni

Yield: 8 servings * Overall Price: $10.58 * Calories: 350

Ingredients:
3 cups uncooked elbow macaroni
1/3 cup all-purpose flour

2 2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded swiss cheese
1/2 cup (2 ounces) grated fresh parmesan cheese
1/2 cup (2 ounces) shredded extrasharp chedder cheese
3 ounces light processed cheese
1/4 teaspoon salt
cooking spray
1/3 cup crushed onion melba toasts
1 tablespoon butter, softened

Directions:
1. Cook macaroni according to package directions, omitting salt and fat. Drain.
2. Preheat oven to 375*
3. 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 cheese mixture from heat; stir in cooked macaroni and salt.
4. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and butter; stir until well blended. Sprinkle over macaroni mixture. Bake at 375* for 30 minutes or until bubbly.

Thoughts:
This was very interesting to make and not like any other macaroni and cheese I've ever made which is why I wanted to try it. I've had better, but this was still pretty good. Kelsey and Paige also enjoyed it.