• large saucepan
• whisk
• large baking dish

• 1 T butter
• 2 T milk
• 2 T flour
• 1 t dry mustard
• 1 t paprika
• 1½ c milk, hot
• ½ t salt
• 1 t pepper
• ¾ c cheese (cheddar, Swiss, Monterey Jack, or a mix), shredded
• 3½ c macaroni or other small pasta, cooked
• 2 T sour cream (optional)
• 2 T bread crumbs

Heat 1 T butter with 2 T milk. When bubbly, whisk in the flour, mustard, and paprika.

Keep stirring for 2 minutes, then gradually start whisking in the 1½ c milk. Simmer, stirring frequently, for 5-10 minutes, until thickened.

Add salt, pepper, and cheese, and simmer until melted.

Stir in the cooked pasta, then pour the pasta/cheese mixture into the baking dish.

Sprinkle the top with drops of optional sour cream, then bread crumbs.

Cook until brown and bubbly, about 30 minutes.

Also see my recipes for noodles and cheese and Italian-style macaroni and cheese.

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