Vermont White Cheddar Mac And Cheese

• 2 cups uncooked elbow macaroni
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup flour
• 1 3/4 cups milk
• 10 ounces of sharp vermont white cheddar cheese, shredded
• 1/4 teaspoon paprika (to taste)

1. Cook elbow macaroni as directed.
2. Melt butter in frying pan over medium heat. Stir in salt and pepper. Add flour, and cook over low heat, stirring constantly, until smooth. Remove the frying pan from the stove and add milk.
3. Return the frying pan to the burner and gradually increase heat as you stir constantly. When mixture boils, continue to stir for one minute, then remove from heat. Stir in shredded cheddar cheese.
4. Add cheese sauce to the macaroni and stir thoroughly. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle top with paprika, then bake for another five minutes.

elbow macaroni, butter, salt, pepper, flour, milk, vermont white cheddar cheese, paprika

Taken from www.food.com/recipe/vermont-white-cheddar-mac-and-cheese-537679 (may not work)