Guest guest Posted April 13, 1999 Report Share Posted April 13, 1999 * Exported from MasterCook * Greek Macaroni and Cheese Recipe By : Cooking Light, September 1996 Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Cheese Medditeranian Pastanoodle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup all-purpose flour 2 1/4 cups 1% low-fat milk 3/4 cup shredded fontina cheese 2/3 cup crumbled feta cheese 1/2 cup grated fresh Parmesan cheese 3 ounces light processed cheese (light Velveeta) 6 cups cooked medium elbow macaroni 1/4 teaspoon salt 10 ounces frozen chopped spinach -- thawed and squeezed cooking spray 1/3 cup onion melba toasts (12 pieces) -- crushed 1 tablespoon reduced-calorie margarine -- softened Preheat oven to 375 oF. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni, salt, and spinach. Spoon mixture into a 2 quart casserole coated with cooking spray. Combine crushed toasts and margarine in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375 oF for 30 minutes or until bubbly. Yield: 8 servings (serving size: 1 cup). Typos by Gail Shermeyer, 4paws. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.