Ingredients
1-1/2 lbs of New York X-Sharp Cheddar Cheese (coursely grated)
5 cans of evaporated milk
1 cup of buttermilk
1 -1lb box of elbow (muellers preferred)
2tsp of paprika
1tsp of dry mustard
4- Tbs of white pepper
3-Tbs of black pepper
2 1/2 Tbs of salt.
1-stick of butter salted
2tbs of corn starch
2- tsp of sugar
1/4 cup Italian flavored bread crumbs.
Preparation
Mix all the dry ingredienets in medium sized bowl(except bread crumbs!!!) and set aside.
In a 4 qt, pot- boil 2 quarts of water. When water comes to a boil, ad 1-tsp of salt and add the dry elbow macaroni. Stir and boil for 8 minutes. Then drain- FULLY. (preheat pot) under medium heat In the same pot add the milk, half stick of butter and the dry ingredients. Stir until mixture is well blended. Add half of the grated cheese, mix until you have a sauce, then add in the drained elbow macaroni. Let simmer for 10 minutes. Take off heat, let stand for 30 minutes.
(preheat)In a large baking dish, the remainding butter. Let butter melt down, and coat the baking dish. Add the Mac/cheese mixture(at this time fold in the remaining cheddar cheese). Then sprinkle thinly the bread crumbs. AT the corners of the baking dish, take the excess butter with a spoon, and drizzle over the bread crumbs.Spinkle with paprika.
Bake in 400 degree oven for 45 minutes
Let stand for 30 minutes and serve.
