1 8 oz. box elbow macaroni
1 C. whole milk
1/4 block cubed velveta, using a 1lb. box
2 C. shredded extra sharp cheddar cheese (do not use pre shredded, it will not melt as well)
1 egg
2 T. butter
1/4 tsp. dry mustard
1/4 tsp. salt
1/2 tsp. black pepper
paprika
Bring a large pot of water to a boil and cook the macaroni according to pkg. directions. Heat the milk in a small saucepan over med. low heat, add in the velveta and stir till melted. Set aside, beat the egg in a small bowl and add in some of the milk mixture and stir to temper the egg. Add the egg into the milk/velveta mixture. Drain the macaroni and add in the butter, then stir in the milk mixture and then 1 1/2 C. of the shredded cheese, dry mustard, salt and pepper. Bake in a lightly greased casserole dish at 350 degrees for 25 min. Remove and top with remaining cheese, sprinkle with paprika and return to oven for 5 minutes or until cheese is bubbly.
from Janet's Appalachian Kitchen
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