Easy Mac and Cheese

Cook one 10-ounce package elbow macaroni according to package directions. Boil in water with no salt or fat for 9-12 minutes, until al dente.

Preheat the oven to 350 degrees.

While the pasta cooks, shred 1 1/2 cups (6 ounces) sharp Cheddar cheese.

Melt 2 Tablespoons butter or margarine in a heavy pan over low heat. Add 2 Tablepoons all-purpose flour, stirring well. Cook one minute, stirring constantly. Gradually add 2 cups milk. Cook over medium heat until thick and bubbly, stirring until thickened and bubbling.

Stir in 1/2 teaspoon salt (optional) and cheese, stirring until the cheese melts. Gradually stir about 1/4 of the hot mixture into 1 egg, beaten well. Add the egg mixture to the remaining hot mixture, stirring constantly.

Stir cheese sauce into the pasta. Pour into a 2-quart baking dish coated with cooking spray. Sprinkle with 1/2 cup additional Cheddar cheese and 1/4 teaspoon paprika.

Bake at 350 for 20 minutes. Serve warm.

Yield: 4-6 servings.