Easy-Cheesy-Best Macaroni And Cheese

• 8 oz. elbow macaroni or assorted pasta (shells, spirals and wagon wheels; 2 c.)
• 1 Tbsp. butter or margarine, soft
• 1 egg, well beaten
• 1 tsp. dry mustard
• 1/2 tsp. salt
• 1/8 tsp. ground nutmeg
• 1 Tbsp. boiling water
• 1 c. milk
• 3 c. shredded sharp Cheddar cheese (12 oz.)
• 1/4 c. grated onion
• paprika

1. Preheat oven to 350u0b0.
2. Lightly grease a 1 1/2-quart casserole dish.
3. Cook macaroni or pasta in boiling water until tender, but firm to bite.
4. Drain and return to saucepan.
5. Stir in butter and egg.
6. In large bowl, combine mustard, salt and nutmeg with the tablespoon of boiling water.
7. Stir in milk, 2 1/2 cups cheese, onion and macaroni or pasta.
8. Pour macaroni mixture into casserole dish.
9. Top with remaining cheese and sprinkle with paprika.
10. Bake for 1 hour or until well browned top crust has formed.

elbow macaroni, butter, egg, dry mustard, salt, ground nutmeg, boiling water, milk, shredded sharp cheddar cheese, onion, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163137 (may not work)