Macaroni and Cheese

Macaroni and Cheese
Photo by James Carrier

Ingredients

  • 3 cups (3/4 lb.) shredded reduced-fat (made with 2% milk) sharp cheddar cheese
  • 1 cup vegetable or chicken broth
  • 1 tablespoon grated parmesan cheese
  • 2 cans (12 oz. each) evaporated nonfat milk
  • 3 cups (3/4 lb.) shredded reduced-fat (made with 2% milk) sharp cheddar cheese
  • 2 slices (2 oz. total) whole-wheat bread
  • Salt and pepper
  • + 15 more ingredients
    • 1 cup chopped onion
    • 1 cup vegetable or chicken broth
    • 1 cup chopped onion
    • 1 tablespoon grated parmesan cheese
    • ¾ teaspoon paprika
    • ¾ pound dried elbow macaroni
    • 2 slices (2 oz. total) whole-wheat bread
    • 1/8 teaspoon ground nutmeg
    • Salt and pepper
    • 2 cans (12 oz. each) evaporated nonfat milk
    • ¾ teaspoon paprika
    • ¼ cup all-purpose flour
    • ¼ cup all-purpose flour
    • 1/8 teaspoon ground nutmeg
    • ¾ pound dried elbow macaroni

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...

View full recipe at My Recipes

Comments

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