Four-Cheese Mac & Cheese

The blend of four cheeses is what gives this crowd-pleaser a special flavor. It’s lower in fat due to the availability of today’s lighter cheeses... plus a few other ingredient adjustments.


  • 3 cups elbow macaroni, uncooked
  • 2 ounces (1/2 cup) Parmesan cheese, grated
  • 6 ounces light processed cheese product, cubed
  • 2 ounces light cream cheese, cubed
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon ground black pepper
  • 2 1/2 cups skim milk
  • 1/2 cup shredded sharp cheddar cheese
  • 6   onion Melba toast, crushed (1/3 cup)
  • 1 tablespoon 70% vegetable oil spread, melted


  1. Preheat oven to 350°F. Prepare macaroni according to package directions; drain. Grate Parmesan cheese with Rotary Grater. Using Utility Knife, cube processed cheese and cream cheese; set aside. Combine flour and pepper in (4-qt.) Casserole. Add 1/2 cup milk, stirring with Nylon Whisk, until completely smooth. Gradually add remaining milk while stirring briskly. Cook over medium heat 8 minutes or until mixture comes to a boil; cook 1 minute, stirring constantly. Reduce heat; add cheeses, stirring until melted. Remove from heat; stir in macaroni. Pour mixture in Square Baker. Crush Melba toast in sealed plastic bag with Baker's Roller®. Combine with melted spread; sprinkle over top of macaroni. Bake 30 minutes or until golden brown and bubbly. 


  • 6  servings

Nutrients per serving:

Approximately 446 calories and 13 grams of fat per serving

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