Ingredients

• 1/3 c. flour
• 1/3 c. half and half
• 2-1/3 c. half and half
• 1/3 c. crushed onion melba toasts
• 1 Tbsp. softened butter
• 3 oz. shredded fontina or Swiss cheese
• 2 oz. grated fresh Parmesan cheese
• 2 oz. shredded extra sharp cheddar cheese
• 3 oz. Velveeta cheese
• 3 c. elbow macaroni, cooked
• 1/4 tsp. salt
• cooking spray

Directions

1. Make a white sauce with ingredients 1 thru 3: Measure flour into saucepan. Gradually add an equal amount of milk, stirring with a whisk until mixture is smooth. Then add the remaining milk, and stir with whisk until smooth. Cook over medium heat, stirring frequently with whisk until the sauce thickens—at least 5 or 6 minutes. Do not rush the sauce.

2. ke a crispy coating with ingredients 4 and 5. Mix the crumbs with butter.

3. For remaining ingredients:

4. eheat oven to 375. Once the white sauce is made, add the cheeses and cook three minutes or until cheese melts, stirring frequently. Remove from heat and add the cooked macaroni and salt. Spray a casserole with cooking spray, and put the macaroni mixture into it. Sprinkle crispy coating over the mixture. Bake at 375 for 30 minutes.

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