MACARONI WITH FOUR CHEESES Makes 6 servings.
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1 pound macaroni, cooked al dente and drained (about 10 cups) Preheat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray. 5 tablespoons unsalted butter or margarine 1/4 cup unbleached all-purpose flour Melt the butter in a medium-sized saucepan over medium heat. Stir in the flour, cook 1 minute. 3 cups non-fat milk Gradually whisk in the milk Cook, stirring constantly, until lightly thickened to the consistence of cream. 8 ounces (2/3 cup) gorgonzola, crumbled 6 ounces (1 cup) fontina, grated Whisk in the gorgonzola and fontina. Cook, whisking constantly, until the cheeses are melted. Pinch ground nutmeg Salt Freshly ground black pepper, to taste Season with nutmeg and salt and pepper to taste. Remove from heat. Combine the cheese sauce and cooked macaroni. 6 ounces mozzarella, cut into 1/4 inch cubes Stir in the mozzarella and spoon into the prepared baking dish. 6 ounces parmesan cheese, grated (1 1/3 cups) 1 teaspoon paprika Sprinkle with parmesan and then the paprika. Bake until bubbling and the top is browned, 30 to 40 minutes. Serve immediately. Adapted from "The Silver Palate Good Times Cookbook" by Julie Rosso & Sheila Lukins

Nutrition information: Calories per serving - 865
Calories from fat	399	Total Fat	44.3g
Calories from Carbs	279	Total Carbohydrate	69.6g
Calories from Protein	187	Total Protein	46.9g
Cholesterol	125mg	Sodium	1488 mg
Weight Watchers Points: Forget about it!