Macaroni and Four Cheeses

Yield: 8 servings (serving size: 1 1/4 cups)

Ingredients

• 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
• Cooking spray
• 2  teaspoons  minced fresh or 1/2 teaspoon dried rubbed sage
• 2  teaspoons  butter or stick margarine, melted

Preparation

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.

Nutritional Information

Calories:

397 (26% from fat)

Fat:

11.3g (sat 6.6g,mono 3g,poly 0.7g)

Protein:

20.7g

Carbohydrate:

52g

Fiber:

1.6g

Cholesterol:

32mg

Iron:

2.7mg

Sodium:

624mg

Calcium:

425mg