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Yields: 8 servings
1 pound uncooked medium elbow macaroni (whole wheat is a great choice!)
1 (1-ounce) slice white or wheat bread
2 1/2 cups 1% low-fat milk (nonfat is fine)
2 bay leaves
1/4 cup all-purpose flour
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1/2 cup (2 ounces) shredded Emmenthaler or Swiss cheese (reduced fat works also)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 teaspoons minced fresh or 1/2 teaspoon dried rubbed sage
2 teaspoons butter or stick margarine, melted
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