1 lb. elbow macaroni
1 (10 oz.) pkg. cheddar cheese
1 egg
1 c. milk
2 tbsp. butter
1/2 c. dry bread crumbs
1 1/2 tsp. dried parsley
1/2 tsp. paprika
Salt and pepper

Grate cheddar cheese and set aside. Cook macaroni in salted water until almost done. Drain and place in shallow baking dish. Mix cheese into hot macaroni. Beat egg and milk lightly. Add salt and pepper and pour over macaroni mixture.

Melt butter; stir in bread crumbs, parsley, and paprika. Sprinkle over casserole. Cover and bake at 350 degrees for 30 minutes. Uncover and cook 5 minutes.