Macaroni and Cheese
- 2 cups cooked (about 6 mins.) elbow macaroni - rinse and drain well
- 2 Tbsp. flour
- 2 Tbsp. butter
- 1 tsp. salt
- 1 Tbsp. Dijon mustard
- 1/4 tsp. pepper
- 2 cups milk - 2%
- 8 ozs. shredded Cheddar cheese
In medium saucepan combine flour, butter, salt, mustard, and pepper over medium low heat - remove pan from stove and add milk - stirring constantly until smooth. Put saucepan back on stove and continue to stir - bring to boil. Lower heat and add cheese - stir til melted. Reserve 1/4 cup of cheese for topping. Pour sauce over macaroni in well greased casserole. Sprinkle with reserved cheese and top with paprika.
Bake uncovered in 375 F oven - 25 minutes or until hot and bubbly.