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Four Cheese Macaroni

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Member since 2007

Serves | Prep Time | Cook Time


1/3 cup flour
2 2/3 cups 1% milk
3 ounces Fontina cheese
2 ounces Parmesan cheese
2 ounces white Cheddar cheese
3 ounces Velveeta cheese
6 cups elbow macaroni, cooked (about 3 cups uncooked)
1/4 teaspoon salt
1/3 cup saltine crackers, crushed
1 tablespoon butter

Preheat oven to 375 degrees F.

Place flour in a medium saucepan. Gradually add the milk, stirring with a whisk until well blended. Cook over medium heat about 8 minutes or until it starts turning thick, stirring frequently. Add the cheeses one handful at a time, stirring until each handful melts. Then add another handful. Remove from heat and stir in the macaroni and salt.

Pour mixture into a 2-quart casserole coated with cooking spray. Combine the crushed saltine crackers and butter in a small bowl, stirring until blended. Sprinkle over macaroni mixture. Bake for 30 minutes or until bubbly around the edges.

Serves 6

Pairs Well With


Mac & Cheese is a meal all by it's self. Norman, my hubby, could live only on this. Good stuff

Word on the fontina, nay on the velveta. Try something else!
Something like a jack cheese is creamier and should make the whole dish better.

I am in LOVE w/Fontina cheese in Mac-n-Cheese! It's the best!

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