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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

"Even Now, I Still Get A Craving For Really Creamy Macaroni And Cheese," Says Sunset's Senior Food Editor, Jerry Anne Di Vecchio, After Almost Four Decades Of Pushing The Culinary Envelope.

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