I made this for dinner this week as a special treat for DH, since he puts up with so many of my WW meals! It was OP and completely yummy and satisfied his picky mac-n-cheese tastebuds!

Creamy Four-Cheese Macaroni
Courtesy of: Cooking Light Annual Recipes 2001
Servings: 8
Points per Serving: 8

1/3 cup all-purpose flour
2 2/3 cups low-fat or non-fat milk
3/4 cup (3 oz.) shredded fontina or swiss cheese
1/2 cup (2 oz.) grated fresh parmesan cheese
1/2 cup (2 oz.) shredded extra-sharp cheddar cheese
3 oz. ligh processed cheese (velveeta light)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 tsp. salt
cooking spray
1/3 cup crushed onion melba toasts
1 tbsp. butter, softened

Preheat oven to 375.

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). Stir constantly. Add cheeses, cook 3 minutes or until cheese melts, stirring frequently. Remove cheese mixture from heat, stir in macaroni and salt.

Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed melba toasts and butter in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375 for 30 minutes or until bubbly.

The serving size was a little high on points for my taste, but I made this with a huge salad and it was very filling. Needless to say, DH has taken leftovers for lunch everyday this week!