| 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 <sharonb@TRITON.MAYFIELD.HP.COM>
on Jan 12, 1998
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