Creamy Four-Cheese Macaroni


(3 votes) 3 3

Satisfy any cheese cravings with this loaded baked macaroni.

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  • 1/3 C. all-purpose flour
  • 2 2/3 C. 1% low-fat milk
  • 3/4 C. (3 oz.) shredded fontina cheese or Swiss cheese
  • 1/2 C. (2 oz.) grated fresh Parmesan cheese
  • 1/2 C. (2 oz.) shredded extra-sharp cheddar cheese
  • 3 oz. light processed cheese (such as light Velveeta) 6 C. cooked elbow macaroni (about 3 C. uncooked)
  • 1/4 tsp. salt
  • Cooking spray
  • 1/3 C. crushed onion melba toasts (about 12 pieces)
  • 1 tbs. reduced-calorie margarine, softened

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Preheat oven to 375°. 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 and salt. 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 375° for 30 minutes or until bubbly.

Three-Pepper Variation: add these ingredients for a spicier version of our Creamy Four-Cheese Macaroni. Add 1 C. chopped bottled roasted red bell pepper, 1 tbs. chopped seeded pickled jalapeño pepper, and

1/2 tsp. ground red pepper at the same time the macaroni and salt are added.

Yield: 8 servings (serving size: 1 C.)

Reviews (3)

  • Forget about cutting fats, macaroni and four cheeses sounds like a comfort food to me, especially since I personally love cheese.

    Flag as inappropriate HONEYBEAR  |  January 24, 2009

  • I have found that low fat cheeses taste just as good as full fat. It's the no fat that I can't take. I use smart balance butter - it's heart healthy.
    I love the use of melba toasts.

    Flag as inappropriate ilove2cook2  |  January 21, 2009

  • With all that cheese, why would you want to use low fat anything? The damage has been done. Go all the way and enjoy the meal.I am all for lowering our intake of fats. But I don't think this recipe is where you should fight your battle. And low fat margarine? Have you read the label of ingredients on these products? All chemicals! I know what that is made of and what the ingredients are. And I can pronounce them. Maybe it is just me, but I make a strong effort to avoid foods that are loaded with

    Reported Addie  |  January 16, 2008

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