Ingredients
- 1 1/2 cups elbow macaroni
- 1 cup heavy cream ( light cream works fine, too)
- 1/2 teaspoon white pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cup milk
- 1/4 teaspoon paprika
- 2 1/2 cups grated sharp cheddar cheese
- salt
- additional butter
Directions
- Preheat oven to 350.
- Boil elbow macaroni as directed on package. Set aside.
- Melt butter in saucepan.
- Blend flour, milk & cream. Cook stirring constantly until boil (2 to 3 minutes).
- Remove from heat and add paprika, pepper, and 2 C of grated sharp cheddar cheese. Stir until cheese is melted.
- Stir in cooked elbow macaroni and salt to taste.
- Spoon final mixture into a small casserole dish.
- Garnish top with remaining grated sharp cheddar cheese.
- 'Dot' top with additional butter. (I usually dot with another 2 tbl of butter).
- Bake uncovered for 25 to 30 minutes.
I usually just use half & half instead of the cream and milk combo. You can use all regular milk, too, but it tastes better with the half & half. I got this recipe from the Food.com website and it's always turned out good.