4 c. cooked & drained elbow macaroni
1/4 c. butter
2 c. milk
1/4 tsp. nutmeg
1/2 tsp. dry mustard
1 tbsp. chicken bouillon crystals
1/4 c. flour
1 lb. cheddar cheese, cubed

Melt butter. Slowly add 1/4 cup flour and all seasonings. Stir well. Slowly add 2 cups milk and bring to gentle boil (will thicken). Add 1/3 cubed cheese to melt. Layer macaroni and cubed cheese into greased casserole dish. Pour sauce over all. Sprinkle with paprika and bake at 350 degrees for 30 to 35 minutes.