Macaroni and Four Cheeses

Onion cooking

1 lb. uncooked medium elbow macaroni
olive oil
1 onion, chopped
2 1/2 c. low-fat milk
2 bay leaves
1 oz. breadcrumbs
1/4 c. all-purpose flour
1 c. sharp cheddar cheese
1/2 c. shredded swiss 
1/2 c. grated parmesan
1/2 c. crumbled gorgonzola
3/4 tsp. salt

Milk simmering

1/4 tsp. pepper
1 oz. breadcrumbs
2 tsp. butter, melted
1/2 tsp. dried sage
cooking spray

Preheat oven to 400 F. Cook pasta in boiling water 5 minutes or until almost tender. Drain and rinse. Place in large bowl.Saute onion in olive oil for 5 minutes. Add to pasta. Bring milk and bay leaves to a simmer in a small saucepan. Remove from heat; cover and let stand 5 minutes. Discard leaves. Gradually add flour to milk, stirring until well-blended. Cook over medium heat until thick, stirring constantly. Remove from heat. Add cheeses, salt and pepper; stirring until cheeses melt. Pour cheese sauce over pasta; stir well. Spoon mixture into 13x9 in baking dish coated with cooking spray. Combine breadcrumbs, sage, and butter; toss with fork. Sprinkle over pasta. Bake for 20 minutes.

Mmm Mmm Good!