Creamy Four Cheese Macaroni

This is the best homemade mac and cheese I have ever tasted!

1/3 c flour

2 2/3 c 1% low-fat milk

¾ c (3 oz) shredded fontina or Swiss cheese

½ c (2 oz) grated fresh parmesan cheese

½ c (2 oz) extra sharp cheddar cheese

3 oz light processed cheese (like Velveeta)

6 c cooked elbow macaroni (approx. 3 c uncooked)

¼ tsp salt

1/3 c crushed onion melba toasts (or plain and use onion powder)

1 Tbs Margarine, softened

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 dish coated with cooking spray. Combine crushed melba toasts and margarine in a small bowl. Sprinkle over macaroni mixture. Bake at 375 degrees for 30 minutes or until bubbly.

from Cooking Light