Ingredients
- 1 LB uncooked elbow macaroni
2.5 Cup 1% low fat milk
2 bay leaves
1.1 oz all-purpose flour (aprx 1/4 cup)
1 cup (4 oz) shredded reduced fat extra sharp cheddar cheese
1/2 cup (2 oz) shredded swiss cheese
1/2 cup (2 oz) grated fresh parmesan cheese
1/2 cup (2 oz) crumbled Gorgonzola cheese
3/4 tsp salt
1/4 tsp black pepper
cooking spray
2 tsp minced fresh or 1/2 tsp dried rubbed sage
2 teaspoons butter
seasoned bread crumbs
Description
From The Cooking Light Magazine Sept, 2010
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