Categories: Pasta

Ingredients

• 1/3 cup all-purpose flour
• 2 2/3 cups milk
• 1/2 cup shredded fontina cheese
• 1/2 cup grated Parmesan
• 1/2 cup shredded extra-sharp cheddar
• 3 oz. Velveeta
• 6 cups cooked elbow macaroni
• 1/2 tsp salt
• 1/4 tsp black pepper
• Cooking spray
• 1/3 cup crushed melba toasts
• 1 tbsp. canola oil
• 1 garlic clove, minced

Directions

1. Preheat oven to 375.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly with a whisk. Remove from heat; let stand 4 minutes or until sauce cools to 155. Add cheeses, and stir until the cheeses melt. Stir in cooked macaroni, salt and black pepper.

3. Spoon mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Combine crushed toasts, oil and garlic in a small bowl; stir until well blended. Sprinkle over macaroni mixture. Bake at 375 for 30 minutes or until bubbly.

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