Ingredients
- 12 ounces elbow macaroni, cooked and drained
- 2 teaspoons paprika
- 2 cups white sauce, in sauce pan
- Salt and pepper
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons butter
- 1 tablespoon dijon mustard
- 1 cup plain bread crumbs
Directions
Preheat oven to 350 degrees. In a medium saucepan, stir in cheese until melted. Stir in mustard, paprika and season to taste. Mix in the cooked macaroni with the sauce. Pour mixture into a buttered casserole dish. Melt butter in a small skillet over medium heat. Stir in bread crumbs and toss to coat. Sprinkle bread crumbs on top of casserole. Bake for 30 minutes or until bubbly
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By sburry01
San Francisco CA
on December 29, 2010
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really simple, really tasty!
By ginkelly00_5775392
Alexandria, VA
on March 18, 2007
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I was just scanning mac and cheese recipes for what sounded the best. I stopped on this one to contemplate the correct recipe for white sauce. I use diffent thicknesses of white sauce for cheese souffle then I would for creamed peas. The recipe needs to incude a recipe for white sauce.
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