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Ingredients
  • 3 cups elbow macaroni, uncooked
  • 2 ounces (½ cup) Parmesan cheese, grated
  • 6 ounces light processed cheese product, cubed
  • 2 ounces light cream cheese, cubed
  • ¼ cup all-purpose flour
  • ⅛ teaspoon ground black pepper
  • 2 ½ cups skim milk
  • ½ cup shredded sharp cheddar cheese
  • 6   onion Melba toast, crushed (⅓ cup)
  • 1 tablespoon 70% vegetable oil spread, melted
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