Ingredients

¾ pound dried elbow macaroni 2 slices (2 oz. total) whole-wheat bread 1 tablespoon grated parmesan cheese ¾ teaspoon paprika 1 cup chopped onion ¼ cup all-purpose flour 2 (12 oz.) cans evaporated nonfat milk 1 cup vegetable or chicken broth 3 cups (¾ lb.) shredded reduced-fat (made with 2% milk) sharp cheddar cheese ⅛ 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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