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Ingredientes
- 1/3 c. all-purpose flour
- 2 1/4 c. 1% low-fat lowfat milk
- 3/4 c. shredded fontina cheese
- 2/3 c. crumbled feta cheese
- 1/2 c. grated fresh Parmesan cheese
- 3 ounce light processed cheese, (light Velveeta)
- 6 c. cooked medium elbow macaroni
- 1/4 tsp salt
- 10 ounce frzn minced spinach, thawed and squeezed cooking spray
- 1/3 c. onion melba toasts, (12 pcs), crushed
- 1 Tbsp. reduced-calorie margarine, softened
Direcciones
- Preheat oven to 375 oF.
- Place flour in a large saucepan. Gradually add in lowfat milk, stirring with a whisk till blended. Cook over medium heat 8 min or possibly till thick, stirring constantly. Add in cheeses; cook 3 min or possibly till cheese melts, stirring frequently. Remove from heat; stir in macaroni, salt, and spinach.
- Spoon mix into a 2 qt casserole coated with cooking spray. Combine crushed toasts and margarine in a small bowl; stir till well-blended.
- Sprinkle over macaroni mix. Bake at 375 oF for 30 min or possibly till bubbly.
- Yield: 8 servings (serving size: 1 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 8 servings | |
| Calories 871 | |
| Calories from Fat 141 | 16% |
| Total Fat 16.13g | 20% |
| Saturated Fat 8.35g | 33% |
| Trans Fat 0.26g | |
| Cholesterol 43mg | 14% |
| Sodium 538mg | 22% |
| Potassium 660mg | 19% |
| Total Carbs 142.46g | 38% |
| Dietary Fiber 6.8g | 23% |
| Sugars 9.33g | 6% |
| Protein 36.7g | 59% |
