Five-Cheese Macaroni Bake

1/2  cup		Byrne Dairy Fat Free Skim Milk
16  ounces		wegmans elbow macaroni
1  cup		Wegmans Low Moisture Part Skim Shredded Mozzerella Cheese
1  cup		Low Fat Cheddar Cheese - Shredded
1  cup		wegmans fat free parmesan italian
1  cup		Provolone Cheese - Shredded, Reduced Fat
1  tablespoon		Freeze Dried Parsley
1/2  teaspoon		Mrs. Dash Italian Medley Seasoning
1/2  teaspoon		Garlic Salt
6		Center Cut Bacons - Fried

Tip: Click on the ingredient links to learn the nutritional information for all the Five-Cheese Macaroni Bake ingredients. The serving size for any ingredient in Five-Cheese Macaroni Bake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.

In a large bowl, toss together the mozzarella cheese, cheddar cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. Season with parsley, Italian seasoning, garlic salt and bacon.

Pour milk and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.

Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.