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Wisconsin Mac and Cheese
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1-1/3 cups | small elbow macaroni |
1 slice | whole wheat bread |
2 tbsp | butter |
2 tbsp | all purpose flour |
3/4 cup | low-fat milk |
3/4 cup | canned vegetable broth |
2 | green onions, thinly sliced? |
1-1/2 cups | sharp cheddar cheese, (packed) grated ? |
Cook macaroni in medium saucepan of boiling salted water until tender but still firm to bite. Drain.
Meanwhile, grind bread in processor to fine crumbs; transfer to small bowl. Melt butter in medium saucepan. Mix 1/2 tablespoon into crumbs. Add flour to remaining butter; whisk over medium heat 2 minutes. Gradually whisk in milk and broth. Bring to boil, whisking constantly. Add green onions. Whisk 2 minutes longer. Remove from heat. Add cheese; stir until melted.
Preheat broiler. Mix macaroni into sauce. Season to taste with salt and pepper. Spoon into 9-inch pie plate. Sprinkle crumbs over. Broil until crumbs brown, about 2 minutes, and serve.??2 Servings; can be doubled.?
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