Ingredients

1. 1. 1 1/2 cups elbow macaroni
   2. 1 cup heavy cream ( light cream works fine, too)
   3. 1/2 teaspoon white pepper
   4. 2 tablespoons butter
   5. 2 tablespoons flour
   6. 1/4 cup milk
   7. 1/4 teaspoon paprika
   8. 2 1/2 cups grated sharp cheddar cheese
   9. salt
   10. additional butter

Directions

1. Preheat oven to 350.
2. Boil elbow macaroni as directed on package. Set aside.
3. Melt butter in saucepan.
4. Blend flour, milk & cream. Cook stirring constantly until boil (2 to 3 minutes).
5. Remove from heat and add paprika, pepper, and 2 C of grated sharp cheddar cheese. Stir until cheese is melted.
6. Stir in cooked elbow macaroni and salt to taste.
7. Spoon final mixture into a small casserole dish.
8. Garnish top with remaining grated sharp cheddar cheese.
9. 'Dot' top with additional butter. (I usually dot with another 2 tbl of butter).
10. 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.