Jen'S Baked Macaroni And Cheese

• 8 ounces elbow macaroni
• 1/4 cup flour
• 1/4 cup butter
• 3 cups milk
• 1 tablespoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon paprika
• 1/4 cup onion, finely chopped
• 1 1/2 cups sharp cheddar cheese, shredded
• 8 ounces Velveeta cheese, cubed
• Topping
• 2 tablespoons butter
• 1/2 cup breadcrumbs

1. Preheat oven to 350u0b0. Grease 2 quart casserole dish.
2. Cook macaroni al dente; drain.
3. Meanwhile, melt butter in a medium saucepan. Remove from heat; stir in flour, salt, pepper, mustard, paprika and onion until smooth. Gradually stir in milk.
4. Bring to a boil, strirring constantly. Reduce heat and simmer for 1 minute. Remove from heat; stir in Velveeta and 1 C cheddar until smooth.
5. Fold macaroni into cheese sauce and pour into casserole. Sprinkle with remaining cheddar.
6. For topping, melt butter and toss with bread crumbs to coat. Sprinkle mixture over macaroni. Bake 30-40 minutes until brown and bubbly. Let stand for 5 minutes before serving.

elbow macaroni, flour, butter, milk, mustard, salt, pepper, paprika, onion, cheddar cheese, velveeta cheese, topping, butter, breadcrumbs

Taken from www.food.com/recipe/jens-baked-macaroni-and-cheese-211795 (may not work)