You’ll never go back to boxed macaroni and cheese after this bubbling, appealing dish makes your home smell like grandma’s kitchen.  Its peppery aroma with a tantalizing whiff of onion flavor will delight mom and dad without being too potent for the kids.

12 oz. elbow macaroni, uncooked weight (small or regular size)
3 Tbsp butter, used in pea-sized chunks
¾ tsp salt (¼ tsp per layer)
½ tsp onion salt (1/6 tsp per layer)
4 cups sharp or medium cheddar, grated (1 1/3 cups per layer)
½ tsp black pepper (1/6 tsp per layer)
lowfat or nonfat milk, to nearly cover (about 4 cups)
paprika

Boil macaroni according to package instructions, usually for 9 minutes.

In a buttered 9″ by 13″ baking dish, add the following ingredients in three layers, with each layer consisting of: cooked macaroni, with grated cheddar and butter chunks on top. Sprinkle with pepper and salt; lightly dust with onion salt.

Gently pour the milk onto the finished three layers, enough to almost cover. Sprinkle with paprika to taste and desired color.

Bake in a moderate oven (350° F) for 50 minutes.  Let stand for 5-10 minutes after baking.

Enjoy!  (And, remember, please keep those elbows off of the table!)

For a smaller, 2 quart baking dish, scale recipe down as follows:

8 oz. elbow macaroni, uncooked (small or regular size)
2 Tbsp butter, used in pea-sized chunks
1/2 tsp salt (1/6 tsp per layer)
1/3 tsp onion salt (1/9 tsp per layer)
2 1/2 cups sharp or medium cheddar, grated (about 3/4 cups per layer)
1/3 tsp black pepper (1/9 tsp per layer)
lowfat or nonfat milk, to nearly cover (about 2 1/2 cups)
paprika