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Suggest a better descriptionCook macaroni in about 2 quarts boiling water just until tender to bite, 6 to 8 minutes. Drain. 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. 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.
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. Add macaroni to cheese sauce and mix, then pour into a shallow 2 to 2 1/2-quart casserole. Spinkle with seasoned bread crumbs. Bake in a 450F oven until crumbs are browned, about 3 to 4 minutes.
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 754 | ||
Calories from Fat: 352 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.1g | 52 % | |
Saturated Fat 24.3g | 121 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 119.3mg | 37 % | |
Sodium 894.9mg | 31 % | |
Potassium 364.5mg | 10 % | |
Total Carbohydrate 61.4g | 18 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 57.8g | ||
Protein 38.5g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 754
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