Pamela's Macaroni and Cheese<

serves 4 to 6


8 litres (or so – fill the pasta pot) Water

Bring to a rolling boil

30 ml salt

500 ml macaroni

Add to boiling water, and boil until tender: about ten minutes

30 ml butter

Melt in the bottom of a heavy saucepan

30 ml flour

Stir into melted butter

5 ml salt

1 ml ground black pepper

5 ml paprika

2 cups milk

Stir gradually into the gutter flour mixture, taking care that no lumps form

Gently heat the sauce without letting it boil, until the flour cooks and thickens

4 oz cheddar cheese

Grate and stir into the white sauce, stirring until the cheese melts

Drain the macaroni and pour it into a glass baking dish. Pour the cheese sauce over the macaroni. Top with slices of cheddar cheese and brown them under the broiler for about two minutes, keeping careful watch to remove the casserole from the oven when the cheese is molten and bubbly and golden-brown.