1/4 c. butter
1/4 c. enriched flour
1 tsp. salt
Dash of pepper
Dash of paprika
2 c. cold milk
1 egg, beaten
1/2 c. grated sharp cheese
1 tbsp. finely chopped parsley
8 oz. elbow macaroni

Melt butter in saucepan. Blend in flour, salt, pepper, and paprika. Gradually add milk, stirring constantly. Cook over low heat until thickened. Add a little sauce to beaten egg and blend well. Return mixture to sauce. Simmer another 3 minutes, stirring constantly. Remove from heat and stir in cheese. Add pimento and parsley. Cook macaroni in boiling salt water until tender. Drain. Combine sauce and macaroni; turn mixture into 8 inch square pan. Bake in moderate oven (350 degrees) about 25 minutes. Serve with tomato sauce. Makes 4 to 6 servings.