Ingredients
- 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
Description
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