Smoked Macaroni and Cheese

Like most people around the world, with the exception of those who are lactose intolerant, share the same obcession with good ol' mac and cheese. Whether is instant or homemade, mac and cheese has always been served at someone's barbecue, party, or even dinner time. I absolutely looooooove macaroni and cheese. Since i cook all the time, I'm always trying to add an ingredient to push it over the edge. Here is a recepie I tried recently and fell in love with. You can always add more or less depending on the amount of people your serving. Enjoy!!!

Macaroni Ingredeints:

• 8 oz. of macaroni, about 2 cups
• 4 tbsps. butter
• 1/4 cp. flour
• 1 tsp. salt
• 1 tsp. dry mustard (optional)
• 2 cps. milk
• 2 cps. shredded smoked Cheddar cheese
• 1 cp. shredded or cubed American cheese

Topping:

• 1 cp. soft bred crumbs
• 2 tbsps. butter
• paprika (optional)

Preparation:

1. Lightly butter a 2 to 2 1/1 quart baking dish.
2. Heat oven to 350 degrees.
3. Cook macaroni in salted boiling water as directed on the package, then drain and rinse.
4. In a large saucepan over medium-low heat, melt butter; add flour until blended. (Do not add flour all at once. Add slowly until roux, or a ball is made.)
5. Stir in salt and mustard.
6. Gradually add milk and continue cooking, stirring until mixture is thickened. (Add more milk if you want sauce to be thinner.)
7. Stir in both chesses until melted and smooth.
8. Put sauce over macaroni and stir to blend.
9. Pour macaroni into prepared baking dish.
10. Combine bread crumbs and melted butter, tossing until crumbs are completely covered.
11. Sprinkle over macaroni, then lightly sprinkle paprika if desired.
12. Bake for 25 minutes until golden on top and bubbly.