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