Macaroni and Four Cheeses

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* Exported from MasterCook *

 

Macaroni and Four Cheeses

 

Recipe By : Cooking Light, Jan-Feb 2000

Serving Size : 8 Preparation Time :0:00

Categories : Cheese Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound uncooked medium elbow macaroni

1 (1-ounce) slice white bread

2 1/2 cups 1% low-fat milk

2 bay leaves

1/4 cup all-purpose flour

1 cup shredded reduced-fat extra-sharp

--cheddar cheese -- (4 ounces)

1/2 cup shredded Emmenthaler or Swiss cheese -- (2 ounces)

1/2 cup grated fresh Parmesan cheese -- (2 ounces)

1/2 cup crumbled Gorgonzola cheese -- (2 ounces)

3/4 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

2 teaspoons minced fresh or 1/2 teaspoon dried

--rubbed sage

2 teaspoons butter or stick margarine -- melted

 

1. Preheat oven to 400°.

 

2. Cook pasta in boiling water 5 minutes or until almost tender Drain and rinse

with cold water. Place pasta in a large bowl.

 

3. Place bread in a food processor; pulse 10 times or until coarse crumbs form.

Set aside.

 

4. Bring milk and bay leaves to a simmer in a small saucepan. Remove from heat;

cover and let stand 5 minutes. Discard bay leaves. Lightly spoon flour into a

dry measuring cup; level with a knife. Place flour in a small bow; gradually

add milk, stirring with a whisk until well-blended. Return milk mixture to pan.

Cook over medium heat until thick, stirring constantly with a whisk. Remove

form heat. Add cheeses, salt, and pepper; stirring until cheeses melt. Pour

cheese sauce over pasta; stir well. Spoon mixture into a 13 x 9-inch baking

dish coated with cooking spray. Combine breadcrumbs, sage, and butter in a

bowl; toss with a fork. Sprinkle breadcrumb mixture over pasta mixture.

 

5. Bake at 400° for 20 minutes or until thoroughly heated. Yield: 8 servings

(serving size: 1 1/4 cups).

 

CALORIES 397 (26% form fat); FAT 11.3g (sat 6.6g, mono 3g, poly 0.7g); PROTEIN

20.7g; CARB 52g; FIBER 1.6g; CHOL 32mg; IRON 2.7mg; SODIUM 624mg; CALC 425mg

 

KES 1/13/00

 

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