Mom Mom’s Homemade Macaroni and Cheese

16 oz box elbow macaroni cooked as directed

2 bricks Cracker Barrel Sharp White Cheddar cheese – grated (set aside ¼ cup for top) (Option:  try a trio of cheddar, Gruyere, and fontina cheese which will give layers of sophisticated flavor)

3 cups whole mile (approximately)

1 stick butter or margarine

2 heaping tablespoons of flour

paprika

Melt butter in saucepan. Once melted add flour to make roué. Then slowly wisk in 2 cups of milk. Bring to a boil, stirring constantly until thickened. Once thickened add cheese stirring until melted. Pour cheese sauce over cooked macaroni and pour into 4 quart casserole dish. Sprinkle top with ¼ cup of cheese and paprika. Bake at 350 degrees until hot and bubbly, approx 35-40 minutes.

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