Saturday, October 25, 2008

Four Cheese Macaroni

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
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.

--Adapted from Cooking Light magazine

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