Methodist Macaroni and Cheese                                                                                                            Jane Ramig

½ lb. Elbow macaroni

3 Tbsp. Butter

3 Tbsp. Finely minced onion

¼ cup flour

1 cup milk

1 cup half and half

1 T. Worcestershire sauce

½ tsp celery salt

¼ tsp. dry mustard

¼ tsp. grated nutmeg

1/8 tsp. white pepper

8 oz. extra Cheddar Cheese grated

Paprika for dusting

Oven at 350

In saucepan cook macaroni, drain.  Saute onion in butter for 3 or 4 minutes and then stir in flour making a  white sauce.  Stir until mixture bubbles – about 4 minutes.  Add milk and half and half all at once.  Raise heat and whisk in remaining ingredients.  Cook until thickened – then sprinkle in cheese.  Mix until mixture is smooth and cheese is melted.  Put macaroni in 1 ½ qt. casserole – pour sauce over and sprinkle with Paprika and bake covered for 25 minutes, then uncover for 10 minutes.