| | Directions | | Preheat oven to 350°. Prepare macaroni according to package directions; drain. Grate Parmesan cheese and cube process cheese and cream cheese; set aside. Combine flour and pepper in a medium saucepan. Add 1/2 milk, stirring until completely smooth. Gradually add remaining milk while stirring briskly. Cook over medium heat 8 minutes or until mixture comes to a boil; cook one minute, stirring constantly. Reduce heat; add cheeses stirring until melted. Remove from heat, stir in macaroni. Pour into a 9 inch square baking pan. Crush Melba toast in a sealed plastic bag. Combine with melted butter and sprinkle over top of macaroni. Bake 30 minutes or until golden brown and bubbly. Yield: 6 servings. |
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| Ingredients | | - |  | 3 cups elbow macaroni, uncooked |
| - | | 1 Parmesan cheese, grated (1/2 cup 2 ounce ) |
| - | | 6 ounces light processed cheese product, cubed |
| - | | 2 ounces light cream cheese, cubed |
| - | | 1/4 cup flour |
| - | | 1/8 teaspoon black pepper |
| - | | 2 1/2 cups skim milk |
| - | | 1 sharp cheddar cheese, shredded (1/2 cup 2 ounce ) |
| - | | 6 onion Melba toast crushes (1/3 cup) |
| - | | 1 tablespoon Butter, melted |
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