Macaroni And Cheese - cooking recipe

Ingredients

8 oz. elbow macaroni
2 Tbsp. low-fat butter
1/4 c. breadcrumbs
2 Tbsp. chopped parsley
1 c. grated low-fat Mozzarella or Fontina cheese
1 1/3 c. skim milk
1/2 tsp. paprika
salt to taste
12 oz. fresh cleaned mushrooms, wipe clean
1/8 tsp. nutmeg
2 Tbsp. freshly grated Parmesan cheese
1 c. grated Gruyere cheese
2 eggs
pinch of cayenne pepper

Preparation

Preheat oven to 350\u00b0.
Cook the pasta in boiling water until just tender.
Drain and reserve.
Trim mushroom stems; cut stems and caps into slices.
Melt butter in a nonstick skillet.
Raise heat to medium, add mushrooms and cook 3 minutes or until just tender.
Sprinkle with nutmeg; set aside.
In a small bowl, combine breadcrumbs, Parmesan and parsley.
Reserve until ready to use.
Lightly grease a 2 1/2-quart ovenproof casserole.
Place 1/3 of reserved mushrooms.
Mix the 2 grated cheeses together; cover mushrooms with 1/3 of the cheeses.
Repeat layer twice, ending with grated cheeses.
Whisk together milk, eggs, paprika, cayenne and salt.
Pour over casserole.
Sprinkle top with breadcrumb mixture; bake for 1 hour or until top is golden and cheeses are melted and a bit bubbly.