Greek macaroni and cheese
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Flour |
| 2¼ | cup | Milk; 1% lowfat |
| ¾ | cup | Fontina cheese; shredded |
| ⅔ | cup | Feta cheese; crumbled |
| ½ | cup | Parmesan cheese; fresh, grated |
| 3 | ounces | Processed American cheese; (Velveeta) |
| 6 | cups | Macaroni; elbow |
| ¼ | teaspoon | Salt |
| 10 | ounces | Spinach; frozen, chopped, thawed drained, squeezed |
| ⅓ | cup | Melba toast; onionflavor, crush |
| 1 | tablespoon | Margarine; reduced-calorie |
Directions
Heat milk and flour, add cheeses stir till melted, add macaroni,salt , spinach. Spoon into 2 qt casserol . Sprinkle crushed toast mixed w/ margarine, over top. Bake at 350 till bubbly.
Recipe by: Cooking Light--Mailing list 1996 Posted to recipelu-digest Volume 01 Number 497 by ctlindab@... on Jan 11, 1998
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