A Recipe from What's Cooking
1 cup elbow macaroni
Water (about 4 cups)
1/3 cup butter
1/4 cup flour
1/8 tsp dry mustard
2 cups whole milk
2 cups cubed Velveeta
Paprika (a sprinkle)
Method:
Preheat oven to 350 degrees. Cook macaroni noodles until tender in boiling salted water (add one drop of oil to the water - drain - set aside. Melt butter in saucepan. Remove pan from heat. Combine dry mustard and flour; gradually stir into butter to make a smooth paste (add a few Tablespoons of measured milk to smooth out paste. Add the rest of the milk to the paste. Set saucepan back onto burner and add cubed cheese - cook and stir until cheese has completely melted into a smooth cheese sauce consistency. Butter a large casserole dish - pour in drained noodles - stir in cheese sauce - Sprinkle paprika over top - bake 20 - 25 minutes until bubbly.
Serves 6 - 8
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