2 tbsp butter or margarine

2 tbsp flour

1 tsp salt

1 tsp dry mustard

2 & 1/2 cup milk

2 cup shredded cheese (use mild or sharp)

8 oz elbow macaroni

1/4 cup buttered bread crumbs

Paprika

In saucepan, melt butter. Remove from heat; blend in flour, salt and mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 and 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed; drain. Combine with sauce in a 2 quart casserole dish; top with remaining cheese, bread crumbs; and paprika. Bake at 350 degrees about 20-25 minutes or until nicely browned and bubbly. Makes 4 to 6 servings.

Recipe by Anita Sharpe Alexander

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