Macaroni And Cheese

Name: Macaroni And Cheese
Ingredients: 3/4 pound dried elbow macaroni; 2 slices (2 oz. total) whole-wheat bread; 1 tablespoon grated parmesan cheese; 3/4 teaspoon paprika; 1 cup chopped onion; 1/4 cup all-purpose flour; 2 cans (12 oz. each) evaporated nonfat milk; 1 cup vegetable or chicken broth; 3 cups (3/4 lb.) shredded reduced-fat (made with 2% milk) sharp cheddar cheese; 1/8 teaspoon ground nutmeg; Salt and pepper

11 ingredients

6 steps

Ingredients

3/4 pound dried elbow macaroni
2 slices (2 oz. total) whole-wheat bread
1 tablespoon grated parmesan cheese
3/4 teaspoon paprika
1 cup chopped onion
1/4 cup all-purpose flour
2 cans (12 oz. each) evaporated nonfat milk
1 cup vegetable or chicken broth
3 cups (3/4 lb.) shredded reduced-fat (made with 2% milk) sharp cheddar cheese
1/8 teaspoon ground nutmeg
Salt and pepper

Directions

1

Cook macaroni in about 2 quarts boiling water just until tender to bite, 6 to 8 minutes. Drain.
2

Meanwhile, tear bread into 1/2-inch chunks. In a food processor or blender, combine bread, parmesan cheese, and 1/4 teaspoon paprika; whirl until mixture is coarse crumbs.
3

In 5- to 6-quart pan over high heat, frequently stir onion and 2 tablespoons water until onion is limp and begins to brown, about 4 minutes. Stir in flour and remaining 1/2 teaspoon paprika.
4

Remove onion mixture from heat and blend in milk and broth until smooth, then stir over high heat until sauce boils, about 5 minutes. Remove from heat again, add cheese, and stir until it melts. Add nutmeg, and salt and pepper to taste.
5

Add macaroni to cheese sauce and mix, then pour into a shallow 2- to 2 1/2-quart casserole. Sprinkle with seasoned bread crumbs.
6

Bake in a 450° oven until crumbs are browned, 3 to 4 minutes.