Macaroni & Cheese
|Small elbow macaroni||1 Pound (1 Package)|
|Boiling salted water||2 Pound|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Milk||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||1 Pound (4 Cups)|
Following package directions, cook macaroni in a large kettle of boiling salted water until al dente; drain thoroughly.
Melt butter in kettle over medium-high heat; add milk, drained macaroni, cheese, and paprika.
Cook, stirring, until cheese is melted.
Season to taste with salt and pepper.