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| 1 16 oz pg |
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Macaroni elbow noodles |
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| 1/2 cup |
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Butter |
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| 1/2 cup |
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Flour |
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| several pinches |
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Dry Mustard |
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| 4 cups |
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Sharp cheese or a variety, shredded |
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| 5 cups |
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Whole milk |
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| 1 block |
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Extra sharp cheddar cheese, |
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| pinch |
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Black Pepper |
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| 1 |
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Egg |
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| touch |
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Paprika |
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| 1 |
Heat oven to 375 degrees. |
| 2 |
Cook pasta according to package instructions. In a large saucepan melt margarine, flour, pepper and dry mustard. Stir until thickened. Reduce heat to very low and add milk and shredded cheeses. Heat until begins to boil. Remove from heat.
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| 3 |
Add macaroni to baking dish and stir in egg. Add cheese sauce and stir. Cut up several pieces of cheese from the block and add to macaroni in baking dish. Thinly slice the rest of the block of cheese and layer on top. Sprinkle with paprika to taste. Bake for 35 minutes or until bubbly.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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