Four Cheese Macaroni and Cheese

Ingredients:

Nonstick cooking spray
1/8 tsp table salt, or to taste (for cooking pasta)
12 oz uncooked whole grain macaroni
1 tbsp light butter
1 tbsp wondra flour
2 1/2 cups low-fat milk
2 cups onion, finely chopped
1/2 tsp paprika
2 bay leaf
1/4 cup reduced fat blue cheese, crumbled
5 oz low fat mexican blend cheese, shredded
3 oz low-fat cheddar cheese, shredded
3/4 tsp black pepper, freshly ground, or to taste
3/4 tsp table salt, to taste
2 oz Parmigiano Reggiano Parmesan cheese, finely grated

Directions:

Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside.

Cook macaroni in salted water as directed on package, drain, set aside.

Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes.

Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat.

Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces.

Servings - 9 servings
Per serving = 1square = POINTS® value 5*
266calories/6.87gfat/4.6gfiber