Creamy Four-Cheese Macaroni

This recipe is from Cooking Light Magazine. I swore I'd never cook or serve anything with Velveeta, but you use a very small amount and it really adds to the creaminess of this dish, so I gave in.

1/2 C flour
1 2/3 C 1% lowfat milk
3/4 C (3 oz) shredded fontina cheese or swiss cheese
1/2 C (2 oz) grated fresh Parmesan Cheese
1/2 C (2 oz) shredded extra sharp cheddar cheese
3 oz light processed cheese (such as Velveeta Light)
6 C cooked elbow macaroni (about 3 C uncooked)
1/4 tsp salt
cooking spray
1/2 C crushed onion melba toast (about 12 pieces)
1 T reduced calorie margarine

Preheat oven to 375
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 hear; stir in macaroni and salt.

Spoon mixture into a 2-quart casserole coated with cooking spray. combine crushed toasts and margarine in a small bowl, stir until well blended. Sprinkle over macaroni mixture. Bake at 375 for 30 minutes or until bubbly. You can omit the crushed melba toast if your kids won't recognize their favorite mac 'n cheese.

For a spicier version, you can add 1 C chopped bottled roasted red pepper, 1 T chopped seeded pickled jalapeno pepper and 1/2 tsp ground red pepper when you add the macaroni and salt.