Macaroni And Cheese

• 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

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 450u0b0 oven until crumbs are browned, 3 to 4 minutes.

elbow macaroni, bread, parmesan cheese, paprika, onion, allpurpose, milk, vegetable, milk, ground nutmeg, salt

Taken from www.myrecipes.com/recipe/macaroni-cheese (may not work)