Weekend Meal: Four Cheese Baked Macaroni

This recipe is quick, simple, and best of all, low-fat without tasting like it:

• 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 extra-sharp cheddar cheese
• 3 ounces light processed cheese
  
• 6 cups cooked elbow macaroni (about 3 cups uncooked)
• 1/4 teaspoon salt
• Cooking spray
• 1/3 cup crushed onion melba toasts (or any flavored toasts)
  
• 1 tablespoon reduced-calorie margarine, softened

Pre-heat the oven to 375.

To make the sauce, put the flour in a pan and gradually add the milk, stirring with a whisk until blended. Stir constantly until thick, then add the cheese. Stir until melted:

Remove the mixture from the heat and add the cooked macaroni. Spray a casserole or rectangular pyrex dish with cooking spray and spread the pasta mixture. Combine crushed toasts and butter/margarine and spread over the mixture. Bake for about 30 minutes or until the cheese is bubbly.
All told, the ingredient total about $25, depending on the type/brand of cheese you buy. Yum!