LOW FAT -- Greek Macaroni & Cheese

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* Exported from MasterCook *

 

Greek Macaroni and Cheese

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Pasta Sept '96

Vegetarian Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup all-purpose flour

2 1/4 cups 1% low-fat milk

3/4 cup (3 ounces) shredded Fontina cheese

2/3 cup (2 2/3 ounces) crumbled Feta cheese

1/2 cup (2 ounces) grated fresh Parmesan cheese

3 ounces light processed cheese (such as light

Velveeta)

6 cups cooked medium elbow macaroni (about 3 cups

uncooked)

1/4 teaspoon salt

1 (10-ounce) package frozen chopped spinach -- thawed, drained, and

squeezed dry

Cooking spray

1/3 cup crushed onion melba toasts (about 12

pieces)

1 tablespoon reduced-calorie margarine -- softened

 

Preheat oven to 375º.

Place flour in a large saucepan. Gradually add milk, stirring with a whisk until

blended. Cook over medium heat 8 minutes or until thick, stirring constantly.

Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove

from heat; stir in macaroni, salt, and spinach.

Spoon mixture into a 2-quart casserole coated with cooking spray. Combine

crushed toasts and margarine in a small bowl; stir until well- blended. Sprinkle

over macaroni mixture. Bake at 375º for 30 minutes or until bubbly.

 

Serving Size: 1 cup

 

Source:

" Cooking Light, September 1996, p.114 "

Copyright:

" © Cooking Light "

 

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Per serving: 351 Calories (kcal); 12g Total Fat; (29% calories from fat); 19g

Protein; 42g Carbohydrate; 36mg Cholesterol; 757mg Sodium

Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 588 20048 1034 344 2829 0 0 5440 884 20100