Ingredients:
1 lb elbow macaroni, cooked according to pkg directions
5 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups milk
2 1/2 cups shredded sharp cheddar cheese
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon hot sauce
1/4 teaspoon paprika, preferably smoked Spanish paprika
chopped fresh parsley
Directions:
Prepare macaroni.
In large saucepan, melt 4 tablespoons butter.
Whisk in the flour; cook over medium heat, whisking constantly, 2 minutes.
Gradually whisk in milk.
Bring to a boil over medium high heat.
Reduce heat; simmer 10 minutes, stirring occasionally, until slightly thickened.
Preheat broiler.
Grease shallow 2 1/2 to 3 quart baking dish.
Remove sauce from heat; whisk in 2 cups of cheese, salt, mustard, pepper, and hot sauce until smooth.
Stir into macaroni until noodles are evenly coated.
Pour into prepared baking dish; sprinkle with remaining cheese, dot with remaining butter, then sprinkle with paprika.
Broil 2 inches from heat for 5 minutes or until bubbly and browned.
Garnish with parsley, if desired.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.