| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Casseroles, Cheese, Pasta | 6 | Servings | |
INGREDIENTS
| 3/4 | lb | Elbow macaroni |
| 2 | sl | Wheat bread |
| 1 | tb | Parmesan cheese; grated |
| 3/4 | ts | Paprika |
| 1 | c | Onion; chopped |
| 1/4 | c | All-purpose flour |
| 2 | cn | Evaporated skim milk |
| 1 | c | Chicken broth; canned |
| 3 | c | Sharp cheddar cheese; lowfat, shredded |
| 1/8 | ts | Nutmeg |
INSTRUCTIONS
Cook macaroni in about 2 quarts boiling water just until tender to bite, 6 to 8 minutes. Drain. 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. 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. 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. Add macaroni to cheese sauce and mix, then pour into a shallow 2 to 2 1/2-quart casserole. Spinkle with seasoned bread crumbs. Bake in a 450F oven until crumbs are browned, about 3 to 4 minutes. Recipe by: Sunset Magazine (January 1998) Posted to EAT-L Digest by Sharon Barbour <[email protected]> on Jan 12, 1998
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