Four Cheese Macaroni and Cheese

Ingredients:

1 spray(s)cooking spray

1/8 tsp table salt, or to taste (for cooking pasta)

12 oz uncooked macaroni

1 Tbsp unsalted butter

1 Tbsp all-purpose flour

2 1/2 cup(s)

1% low-fat milk

2 cup(s) onion(s), finely chopped

1/2 tsp paprika

2 piece(s) bay leaf

1/4 cup(s) blue cheese, crumbled

5 oz cheddar or colby cheese, shredded (extra-sharp suggested)

3 oz low-fat shredded cheddar cheese

3/4 tsp black pepper, freshly ground, or to taste

3/4 tsp table salt, to taste

2 oz Parmesan cheese, finely grated (Parmigiano Reggiano suggested)

Directions:

Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside. Cook macaroni in salted water as directed on package; set aside. Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat. Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces. Yields 1 piece per serving.

*Spice up this recipe with minced jalapeno or toss in chopped roasted red pepper for color (could affect points values).

*7 Points Value