2 tbsp. butter
1/4 c. flour
1/2 tsp. dry mustard
1/4 tsp. black pepper
2 1/2 c. milk
2 c. grated cheddar cheese
8 oz. elbow macaroni, cooked & drained
1/4 c. bread crumbs

In 2 quart saucepan, melt butter over low heat. Stir in flour, mustard and pepper until smooth. Remove from heat, slowly stir in milk until smooth, stirring constantly, cook over low heat, about ten minutes or until thickened. Remove from heat, stir in 1 12/ cups of cheese until melted. Pour macaroni in 2 quart greased casserole dish, pour cheese mixture over macaroni; mix well.

Mix remaining cheese and bread crumbs. Sprinkle over top of casserole. Bake in 375 degree oven for 25 minutes or until top is slightly brown, sprinkle lightly with paprika.