2 cups elbow macaroni, uncooked
14 cup butter
12 teaspoon salt (I use a little more)
14 teaspoon pepper
14 cup flour
1 34 cups milk
1 lb medium cheddar, shredded
Cook elbow macaroni as directed, in fairly salty water. Melt butter in frying pan over medium heat. Stir in salt and pepper. Add flour, and cook over low heat, stirring constantly, until smooth (about a minute or two.you really want to cook the flour, without making it brown). Remove the frying pan from the stove and add milk. Return the frying pan to the burner and gradually increase heat as you stir constantly. When mixture boils, continue to stir for one minute, then remove from heat. Stir in shredded cheddar cheese. Add cheese sauce to the macaroni and stir thoroughly. Bake uncovered at 375 degrees for 30 minutes. Remove from oven, sprinkle top with paprika, then bake for another five minutes.