• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Macaroni and Cheese

  • Recipe Submitted by on

Category: Casseroles, Pasta, Cheese

 Ingredients List

  • 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


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.

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