I have two cookbooks that are dedicated to nothing but M&C
1 1/2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup milk
1 cup half-and-half
1/2 teaspoon dry mustard powder
1/4 teaspoon paprika
1/2 teaspoon pepper
2 1/2 cups grated sharp cheese, divided
Preheat oven to 350�. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly.
Gradually stir in milk and half-and-half. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from heat and add paprika, pepper, mustard and 2 cups of the cheese; stir until cheese is melted and sauce is smooth. Combine sauce with the macaroni and add salt to taste. Place in a buttered 1 1/2-quart casserole dish. Garnish top with remaining 1/2 cup of cheese and dot with additional butter. Bake 25 to 30 minutes.
Serves 4 to 6.
I usually double this recipe and savor the leftovers or make fried M&C