Macaroni and Cheese - Sunset Magazine
Source of Recipe
bigoven.com
List of 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
1/8 ts Nutmeg Recipe
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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