Mac and Cheese

Not much beats homemade macaroni and cheese, especially when the recipe comes from Grandmom Ruth. She got it from the side of a box of Muellers pasta, though it's no longer printed on the box. We learned that it tastes best when you let it sit for a day before cooking.

2 tbs butter

2 tbs flour

1 tsp salt

1 tsp dry mustard

2 and 1/2 cups milk

4 cups (8 oz) grated cheese (I used cheddar and jack)

2 cups (8 oz) elbow macaroni

1/4 cup bread crumbs (optional, I skipped)

paprika to taste

In saucepan, melt butter. Remove from heat, blend in flour, salt mustard. Add milk and heat, stirring constantly for a few minutes until sauce thickens a little. Add cheese, continue to cook until melted. Meanwhile cook macaroni as directed and drain. Stir into the sauce and transfer to casserole dish. Add the breadcrumbs if you'd like and cook for 20 minutes at 375.

Great with ham!