1 c. elbow macaroni
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. paprika
1 (8 oz.) can sliced carrots
2 tbsp. butter
1 1/2 c. milk
1/2 tsp. celery salt
1 c. grated cheese
2 c. cooked chicken cubed
1 (8 oz.) can peas drained

Start oven to 350 degrees. Cook macaroni as directed and drain in small pan. Melt butter stir in flour, slowly add milk, salt, celery salt and paprika cook. Stir constantly until thickened stir in 1/2 cup cheese until melted. In a 2 quart casserole toss together macaroni cheese sauce, carrot, chicken and peas top with remaining cheese and cover. Bake 20 minutes. Serves 4.