1- 8 oz. elbow macaroni
1/4 c. butter
1/4 c. all-purpose flour
2 c. milk
2 c. (8 oz.) shredded cheddar cheese
1 egg, beaten
paprika, optional
1 tsp. salt

Cook macaroni according to package directions omitting salt. Drain well and set aside. Melt butter in a heavy saucepan over heat; add flour, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly.

Stir in salt and cheese, stirring until cheese melts. Gradually stir about 1/4 of hot mixture into egg; add to remaining hot mixture, stirring constantly. Stir cheese sauce into macaroni: pour into a lightly greased 1 3/4 quart baking dish. Sprinkle with paprika.

Bake at 350°F for 35 minutes.

Yield: 4-6 servings.