1. Cook and drain elbow macaroni. 2. Meanwhile, in saucepan, melt butter over low heat. Remove from heat; blend in flour, salt, mustard and pepper. Return to heat, gradually add milk, stirring constantly until sauce thickens slightly. 3. Add 1 1/2 cup of shredded cheese; and stir until cheese is melted. 4. Combine sauce mix and drained macaroni in a lightly greased 2 quart casserole and mix. 5. Sprinkle bread crumbs and paprika over top of macaroni with remaining cheese. 6. Bake in preheated 375F oven about 20 to 25 minutes or until browned and bubbly. ---------------------------------------------------------------------------
Nutrition
Ingredients
