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
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.