1 pound macaroni, cooked and drained
1 teaspoon sweet paprika
4 tablespoons (half a stick) unsalted butter
3 cups milk
1 large yellow onion, finely chopped
3 tablespoons all-purpose flour
1 teaspoon freshly ground black pepper
1 / 2 teaspoon nutmeg
2 teaspoons of salt
2 1 / 2 cup grated white cheddar cheese
Bread crumbs 1 / 2 cup
2 tablespoons chopped fresh parsley (optional)
Preheat oven to 400 ° F (205 ° C). Butter baking dish 13 x 9 inches.
Melt the butter in a saucepan over medium heat. Add the onions, cook until softened, about 2 minutes. Whisk the flour and cook, stirring constantly, until mixture becomes light brown, about 3 minutes. The milk gradually whisk in evaporated, salt, black pepper, paprika and nutmeg. Reduce the heat to low and cook, stirring constantly, until sauce has thickened, about 5 minutes. Add cheese and stir until melted. Add the pasta and stir well until coated. Remove from heat. Pour the mixture into the pot. Sprinkle with breadcrumbs.
Bake for 30-35 minutes or until cheese is bubbly and golden. Garnish with parsley, if desired.