Copeland'S Restaurant Macaroni And Cheese

• 1 lb elbow macaroni, cooked according to pkg directions
• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 2 1/2 cups shredded sharp cheddar cheese
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon hot sauce
• 1/4 teaspoon paprika, preferably smoked Spanish paprika
• chopped fresh parsley

1. Prepare macaroni.
2. In large saucepan, melt 4 tablespoons butter.
3. Whisk in the flour; cook over medium heat, whisking constantly, 2 minutes.
4. Gradually whisk in milk.
5. Bring to a boil over medium high heat.
6. Reduce heat; simmer 10 minutes, stirring occasionally, until slightly thickened.
7. Preheat broiler.
8. Grease shallow 2 1/2 to 3 quart baking dish.
9. Remove sauce from heat; whisk in 2 cups of cheese, salt, mustard, pepper, and hot sauce until smooth.
10. Stir into macaroni until noodles are evenly coated.
11. Pour into prepared baking dish; sprinkle with remaining cheese, dot with remaining butter, then sprinkle with paprika.
12. Broil 2 inches from heat for 5 minutes or until bubbly and browned.
13. Garnish with parsley, if desired.

elbow macaroni, unsalted butter, flour, milk, cheddar cheese, salt, mustard, black pepper, hot sauce, paprika, fresh parsley

Taken from www.food.com/recipe/copelands-restaurant-macaroni-and-cheese-94999 (may not work)