This recipe is from Cooking Light magazine–my husband even loves it! I substituted skim milk for the 1% to further reduce the dish’s fat and seasoned my own breadcrumbs…Enjoy!
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
2 teaspoons minced fresh or 1/2 teaspoon dried rubbed sage
2 teaspoons butter or stick margarine, melted
Preheat oven to 400°.
Cook pasta in boiling water 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl.
Place bread in a food processor; pulse 10 times or until coarse crumbs form. Set aside.
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.
Bake at 400° for 20 minutes or until thoroughly heated.
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; CHOLESTEROL 32mg; CALCIUM 425mg; SODIUM 624mg; FIBER 1.6g; IRON 2.7mg; CARBOHYDRATE 52g