Mac and Cheese Recipe

[Jasper]

Help! I'm trying without success to find the CL recipe for mac and cheese. It was a cover article a year or so ago and the recipe was re-run recently. I can't find either magazine. CL Editors - this recipe is one of your all time bests!

[karen]

Macaroni and Four Cheeses
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 (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1/2 cup (2 ounces) shredded Emmenthaler or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) crumbled Gorgonzola cheese
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 degrees.
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 bowl; 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 from 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 degrees for 20 minutes or until thoroughly heated.
Yield: 8 servings (serving size: 1-1/4 cups).
CALORIES 397 (26% from 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

HOPE THIS IS THE ONE.

[Jasper]

I don't think that's the recipe. I remember parmasan cheese and light veleeta. Onion melba toast is the topping. Help.

[carolyn.1]

Jasper, I know which recipe it is. I will post it for you tonight when I get home. Unless of course someone posts it for you earlier.
Carolyn--

[Laura B]

Jasper, I think this is the one you want:


* Exported from MasterCook *

Creamy Four-Cheese Macaroni

Recipe By :Cooking Light Magazine. October 2000. Page: 208.
Serving Size : 8 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup all-purpose flour
2 2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded fontina or 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 (such as Velveeta
Light)
6 cups cooked elbow macaroni (about 3 cups
uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about 12
pieces)
1 tablespoon butter or stick margarine, softened

Directions.
1. Preheat oven to 375 degrees.

2. 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 from heat; stir in macaroni and salt.

3. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and butter in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375 degrees for 30 minutes or until bubbly. Yield: 8 servings (serving size: 1 cup).

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

Per Serving (excluding unknown items): 53 Calories; 1g Fat (15.6% calories from fat); 3g Protein; 8g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 108mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Non-Fat Milk; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Maelynn Cheung]

Here it is... and thanks! I like this one, too.

Creamy Four-Cheese Macaroni

Cooking Light, October 2000, page 208

INGREDIENTS FOR 8 SERVINGS:
1/3 cup all-purpose flour
2-2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded fontina or 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 (such as Velveeta Light)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about
12 pieces)
1 tablespoon butter or stick margarine, softened

INSTRUCTIONS:
1. Preheat oven to 375 degrees.

2. 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 from heat; stir in macaroni
and salt.

3. Spoon mixture into a 2-quart casserole coated with cooking spray.
Combine crushed toasts and butter in a small bowl; stir until
well-blended. Sprinkle over macaroni mixture. Bake at 375 degrees for
30 minutes or until bubbly. Yield: 8 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 350 (29% from fat); FAT 11.2g (sat 6.3g, mono 2.9g, poly
0.9g); PROTEIN 18g; CARB 42.4g; FIBER 2.1g; CHOL 32mg; IRON 1.9mg;
SODIUM 497mg; CALC 306mg

Recipe Copyright © Cooking Light Magazine