1 1/3 cups small elbow macaroni
1 slice whole wheat bread
2 tablespoons butter
2 tablespoons flour
3/4 cup lowfat milk
3/4 cup canned vegetable broth
2 green onions, thinly sliced
1 1/2 cups grated Wisconsin Sharp Cheddar Cheese
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.
Mix macaroni into sauce. Season to taste with salt and pepper. Spoon into 9 inch pie plate. Sprinkle crumbs over top. Broil until crumbs brown, about 2 minutes, and serve.
Note: Recipe can be doubled.