| 1 | Prepare macaroni as directed. |
| 2 | In saucepan, melt butter. |
| 3 | Remove from heat, and blend in flour, salt, and mustard. |
| 4 | Add milk gradually. |
| 5 | Heat, stirring constantly (this is important ~- take it from someone who has occasionally gotten lazy about it), till sauce thickens (it will suddenly appear thicker) and is smooth. |
| 6 | Add 2 c cheese. |
| 7 | Heat till melted, stirring occasionally. |
| 8 | Drain macaroni, place in large casserole dish (3 quart). |
| 9 | Add sauce to casserole dish, stir. |
| 10 | Add ?c cheese and ?c bread crumbs. |
| 11 | Stir. |
| 12 | Sprinkle ?c cheese on top, then ?c bread crumbs. |
| 13 | Sprinkle paprika over top. |
| 14 | 10. |
| 15 | Bake 20-25 minutes in preheated 375 degree oven. |
| 16 | this can be frozen! if so, add 5 minutes to cooking time, or thaw first. |
| 17 | This recipe has evolved over the years and in this version hass received many raves (she humbly said) i think it"s the bread crumbs. |
| 18 | food & wine rt [*] category 2, topic 16 message 142 tue feb 28, 1995 kincam [ck] at 18:25 est |
| 19 | reformatted for mm by mmconv and rosanne troxel (dtroxel/genie; tjfm10c/prodigy) |
