Yield
Makes 6 to 8 servings
James Carrier

How to Make It

Step 1

Cook macaroni in about 2 quarts boiling water just until tender to bite, 6 to 8 minutes. Drain.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add macaroni to cheese sauce and mix, then pour into a shallow 2- to 2 1/2-quart casserole. Sprinkle with seasoned bread crumbs.

Step 6

Bake in a 450° oven until crumbs are browned, 3 to 4 minutes.

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