Real Mccoy Macaroni and Cheese

         Yield: 4 Servings
Categories: Pasta, Casseroles, To/from mc-

1/4 c Plus 2 tablespoons butter; -divided 1/4 c All-purpose flour 1/2 ts Salt 1/2 ts Paprika 1/2 ts Dry mustard Black pepper; to taste 2 c Milk 7 oz Macaroni; cooked and drained 2 c Sharp cheddar cheese; -shredded 1/2 c Saltine crackers; crushed Heat oven to 350F Melt 1/4 cup of the butter in large saucepan over medium heat. Add flour, salt, paprika, mustard and pepper; stir well. Cook 1 minute. Stir in milk. Reduce heat to low; cook, stirring constantly, until thickened, about 15 minutes. Remove from heat; stir in macaroni and cheese. Stir until cheese is melted. Spoon into 2-quart casserole. Cover; bake 20 minutes. Melt remaining 2 tablespoons butter in small skillet; stir in cracker crumbs. Remove cover from casserole; sprinkle macaroni with cracker crumbs. Bake, uncovered, until top is golden and mixture is bubbly, about 20 minutes. Recipe by: Chicago Tribune test kitchen