Categories: Cheese/eggs 
      Yield: 6 servings 
  
      8 oz Elbow Macaroni; uncooked 
      3 tb Butter or margarine 
      1    Pepper; green bell 
      1 c  Onions; chopped 
      1 tb Mustard; prepared 
      2 c  Cheddar or Am cheese; shred' 
      3 tb Flour; all-purpose 
      3 c  Milk 
           Paprika 
      1 ts Salt 
    1/8 ts Pepper; black; ground 
  
     Cook elbow macaroni according to package directions for 7 minutes; 
  drain. Set aside. In a pan, melt butter or margarine add flour slowly, 
  stirring continually. Slowly add milk, stirring continually. Stir until 
  mixture is smooth, add 1 cup cheese slowly, stirring continually. Continue 
  to stir and cook mixture until it just thickens. Add chopped onions, 
  mustard, green peppers, stir and remove from heat. Arrange macaroni in a 
  buttered 2 1/2 or 3-quart casserole. Pour mixture over macaroni. Spread the 
  remaining cup of shredded cheese over top of macaroni mixture. Sprinkle 
  paprika on top. Bake, uncovered, at 350 degrees for 30 minutes. If you like 
  ham, put two cups of lean cubed cooked ham in the mixture before pouring 
  over macaroni. Roy Crockett North Beach Maryland Roy North Beach Maryland 
  02/07 05:56 pm