Four Cheese Macaroni
  • 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
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Serves 6
Mac & Cheese is a meal all by it's self. Norman, my hubby, could live only on this. Good stuff