MACARONI AND CHEESE

7 OR 8 OUNCES ELBOW MARARONI

3 TABLESPOONS BUTTER, DIVIDED

1/2 CUP FINE DRY BREADCRUMBS

1 TABLESPOON GRATED ONIONS

1 TABLESPOON FLOUR

3/4 TEASPOON SALT

1/3 TEAASPOON PEPPER

1/4 TEASPOON DRY MUSTARD

2 CUPS MILK

1/2 POUND PROCESS SHARP AMERICAN CHEESE, SHREDDED

PAPRIKA

COOK MACARONI AS DIRCTED ON LABEL, DRAIN

PREHEAT FRYPAN OR SKILLET TO 300 DEGREE

MELT 2 TABLESPOON BUTTER

ADD BREADCRUMBS AND BROWN, STIRRING CONSTANDTLY

REMOVE BREADCRUMBS FROM SKILLET

ADD REMAINING BUTTER AND MELT

SET TEMPERATURE AT 240 DEGREES AND SAUTE ONION

BLEND IN FLOUR, SLAT, PEPPER, AND MUSTARD

ADD MILK GRADUALLY, STIRRING UNTIL SMOTTH

STIR IN 3/4 OF CHEESE

TURN DIAL TO OFF

FOLD IN DRAINED MACARONI AND MIX LIGHLY WITH A FORK

TOP WOITH REMAINING CHEESE AND BREADCRUMBS

SPRINKLE WITH PAPRIKA

COVER, OPEN VENT IN SKILLET TOP

COOOK AT SINNERING UNTIL BUBBLY AND HOT

YEILD 4-6 SERVINGS