8 oz. elbow macaroni
2 tbsp. butter
2 tbsp. flour
Dash of pepper
Paprika
1/2 lb. sharp cheddar cheese, shredded
1 1/2 c. milk
1/2 c. tomato sauce

Cook 8 ounces of elbow macaroni as directed. Drain and add butter, flour, pepper and cheese. Toss slightly. Place mixture into a greased 2 quart casserole. Pour milk over top and add tomato sauce. Sprinkle with paprika. Bake at 350 degrees for 30 minutes or until brown.