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Baked Macaroni and Cheese




Source of Recipe


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List of Ingredients




4 tablespoons (1/2 stick) unsalted butter
1 large yellow onion, cut into 1/8-inch dice
3 tablespoons all-purpose flour
4 cups CARNATION Evaporated Milk
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon mild paprika
1/2 teaspoon ground nutmeg
2 1/2 cups grated sharp white cheddar cheese
1 pound elbow macaroni, cooked and drained
1/2 cup bread crumbs
2 tablespoons chopped fresh parsley



Recipe



PREHEAT the oven to 400°.

MELT the butter in a large pot over medium heat. Add the onions and cook until they are softened, about 2 minutes. Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes. Gradually whisk in the evaporated milk. Add the salt, pepper, paprika, and nutmeg. Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes. Add the cheese and stir until it is melted. Add the macaroni and stir until the noodles are thoroughly coated. Remove from the heat. Butter a 9x12 inch casserole. Transfer the macaroni mixture into the casserole. Sprinkle the bread crumbs on top.

BAKE until the cheese is bubbling and golden brown, about 30 minutes.

GARNISH with the chopped parsley.