• 1 pound elbow macaroni, cooked and drained
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 large yellow onion, chopped
  • 3 tablespoons all-purpose flour
  • 3 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon mild ground paprika
  • 1/2 teaspoon ground nutmeg
  • 2 1/2 cups grated sharp, white cheddar cheese
  • 1/2 cup bread crumbs
  • 2 tablespoons chopped fresh parsley (optional)
Step 1
Preheat the oven to 400° F. Butter 13 x 9-inch baking dish.
Step 2
Melt butter in large saucepan over medium heat. Add onions; cook until softened, about 2 minutes. Whisk in flour; cook, stirring constantly, until mixture turns light brown, about 3 minutes. Gradually whisk in evaporated milk, salt, black pepper, paprika and nutmeg. Reduce heat to low; cook, stirring constantly, until sauce is thickened, about 5 minutes. Add cheese and stir until melted. Add macaroni and stir until thoroughly coated. Remove from heat. Pour mixture into prepared dish. Sprinkle with bread crumbs.
Step 3
Bake for 30 to 35 minutes or until the cheese is bubbling and golden brown. Garnish with parsley, as desired.